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Parmesan Lamb Cutlets

Elevate our delicious Shottenden & Saltmarsh lamb with salty parmesan cheese, anchovies & purple sprouting broccoli...

30 minutes to prepare
Serves 3
Print Recipe


Recipe adapted from The Gourmet Traveller!

  • 200g coarse breadcrumbs
  • 60g finely grated parmesan
  • 3 tsp chopped thyme
  • 4 eggs
  • 12 lamb cutlets
  • 650g purple sprouting broccoli
  • 200ml olive oil
  • 80g butter
  • 12 anchovy fillets
  • 3 garlic cloves (thinly sliced)
  • Lemons (to serve)
  • Plain flour (for dusting)
  • Sea salt & freshly ground black pepper


  1. Combine breadcrumbs, parmesan and thyme in a bowl. Season to taste with freshly ground black pepper and set aside.
  2. Whisk eggs in a separate bowl and set aside.
  3. Dip the lamb in the flour (shaking off excess) and then dip into the egg mixture before coating in breadcrumbs. Set aside.
  4. Blanch broccoli until tender (2-4 minutes), refresh, drain, set aside.
  5. Heat 80ml of oil in a large non-stick frying pan over a medium heat, add half the lamb and 30g butter, turning occasionally until golden and cooked to your liking (10-12 minutes for medium). Keep warm.
  6. Wipe the pan clean and repeat with 80ml of oil, 30g of butter and the remaining lamb.
  7. Meanwhile, heat the remaining oil and butter in a wide saucepan over a high heat. Add the anchovies and garlic, stirring occasionally until the anchovies start to break down (20-30 seconds).
  8. Add the cooked broccoli to the anchovy and garlic mixture, stirring occasionally until warm and well coated (3-5 minutes) and season to taste.
  9. Serve the lamb cutlets topped with broccoli and lemon wedges to the side.
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