Lamb Cutlets with Romesco

Name: Lamb Cutlets with Romesco
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Spanish, European
Ingredients: 59 milliliters salted roasted almonds; 2 Tbsps snipped chives; 2 larges eggs, beaten; 2 Tbsps coarsely chopped flat-leaf parsley; 118 milliliters all-purpose flour; 1 garlic clove; 59 milliliters ounces fresh goat cheese, crumbled; 680 grams boneless lamb leg steaks, cut 1/2 inch thick and lightly pounded; 59 milliliters extra-virgin olive oil, plus more for frying; 355 milliliters panko (Japanese bread crumbs); 2 Tbsps red wine vinegar; 1 roasted red pepper from a jar; 4 servings Salt and freshly ground pepper; 1 pinch Pinch of sugar; 1 medium tomato, seeded and chopped

Lamb Cutlets with Romesco might be just the main course you are searching for. One portion of this dish contains approximately 34g of protein, 17g of fat, and a total of 427 calories. This recipe serves 4. From preparation to the plate, this recipe takes around 40 minutes. If you have roasted almonds, flat-leaf parsley, sugar, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Season the lamb with salt and pepper.

Ingredients you will need

Salt And Pepper

Lamb

Put the flour, eggs and panko in 3 shallow bowls; season each with salt and pepper. Dredge the lamb in the flour, then dip in the eggs and coat with panko.

Ingredients you will need

Salt And Pepper

All Purpose Flour

Panko

Egg

Lamb

Dip

Equipment you will use

Bowl

Transfer the lamb to a plate.

Ingredients you will need

Lamb

In a blender, combine the tomato, roasted pepper, garlic, almonds, vinegar and sugar and process until smooth. With the machine on, add the 1/4 cup of olive oil in a thin stream and blend until creamy. Season the sauce with salt and pepper.

Ingredients you will need

Salt And Pepper

Olive Oil

Almonds

Vinegar

Garlic

Pepper

Tomato

Sauce

Sugar

Equipment you will use

Blender

In a large skillet, heat 1/4 inch of olive oil until shimmering.

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Olive Oil

Equipment you will use

Frying Pan

Add the breaded lamb cutlets and cook over moderately high heat, turning once, until golden and crisp, about 7 minutes.

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Lamb Cutlets

Drain on paper towels and transfer to plates. Spoon some of the romesco sauce over the lamb and garnish with the goat cheese, chives and parsley.

Ingredients you will need

Goat Cheese

Parsley

Sauce

Chives

Lamb

Equipment you will use

Paper Towels

Serve the remaining sauce on the side.

Ingredients you will need

Sauce

Equipment

Ingredients

Servings:

59milliliters

salted roasted almonds 2Tbsps

snipped chives 2larges

eggs, beaten 2Tbsps

coarsely chopped flat-leaf parsley 118milliliters

all-purpose flour 1

garlic clove 59milliliters

ounces fresh goat cheese, crumbled 680grams

boneless lamb leg steaks, cut 1/2 inch thick and lightly pounded 59milliliters

extra-virgin olive oil, plus more for frying 355milliliters

panko (Japanese bread crumbs)2Tbsps

red wine vinegar 1

roasted red pepper from a jar 4servings

Salt and freshly ground pepper 1pinch

Pinch of sugar 1medium

tomato, seeded and chopped

Recommended wine: Tempranillo, Albarino, Grenache

Spanish can be paired with Tempranillo, Albarino, and Grenache. When pairing wine with Spanish dishes, why not follow the rule 'what grows together goes together'? We recommend albariño for white wine and garnachan and tempranillo for red. The Tridente EntreSuelos Tempranillo with a 4.5 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.