Lamb With A Parmesan Crust

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 2
• 4 lamb medallions or 2 lamb fillets
• 1 egg, beaten
• 1/2 cup parmesan cheese, freshly grated
• salt, to taste
• pepper, to taste
• 2 tablespoons flour
• 1 tablespoon fresh rosemary or 1 tablespoon fresh sage, chopped
• 2 tablespoons olive oil

Recipe

• 1 mix the parmesan with the beaten egg and set aside.
• 2 place the medaillons or fillets between two sheets of cling film and using a meat tenderizer, rolling pin flatten them.
• 3 they nedd to be fairly thin. if you're using medaillons, like i did, you'll need to adjust the cooking times slightly as they are thicker and will take a little longer cooking.
• 4 season to taste with salt and pepper on both sides and sprinkle with chopped rosemary or sage.
• 5 dredge both sides in flour.
• 6 heat the oil in a frying pan until quite hot, but not smoking.
• 7 dredge the meat through the egg/parmesan mix, making sure that it sticks to both sides and immidiately transfer to the hot pan.
• 8 fry on both sides until nice and golden, and nearly cooked through. this doesn't take long a few minutes either side.
• 9 transfer to an oven proof dish and place in a preheated oven 120°c/250°f/gas 1/2-1 for approximately 15-20 minutes.
• 10 the low temperature will allow them to rest while finishing to cook, resulting in a moist fillet.
• 11 these are good hot or cold.