Beautiful pairing with our Belle Blanc courtesy of David Scott Allen of Cocoa & Lavender at www.cocoaandlavender.com. Featured in our Cook, Drink, Learn – Mother’s Day edition this lamb cutlet recipe is easy to prepare with scrumptious flavor and a delicious match with our signature white blend. Download Recipe PDF
1 rack of lamb, divided into 8 riblets
salt and freshly ground black pepper
¼ cup flour, plus extra if needed
1 cup panko breadcrumbs, plus extra if needed
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
lemon wedges, for serving
How To Make
Trim as much fat as possible from the lamb ribs. Using a meat tenderizer, pound the lamb chops as thinly as possible without tearing them, keeping them attached to the bone. Season them well with salt and pepper.
Place flour, eggs, and panko in three separate bowls. Beat the eggs well.
Heat butter and olive oil a large skillet to medium-high. Coat seasoned lamb chops in flour, then dip them in the egg, then coat with panko. Saute them for a couple of minutes per side, until golden brown. Depending on the size of your skillet, you may need to cook them in batches and keep them warm in the oven. Served with lemon wedges. Serves 4.
Notes: Coating the lamb ribs in advance – and keeping them in the refrigerator- chilled makes for an especially crispy crust. While shown here with turnips, I like to serve the cutlets alongside a salad of arugula, shaved Parmigiano-Reggiano, and chopped hazelnuts dressed with olive oil and lemon juice.