Alive and Cooking

Sumac Crusted Lamb Cutlets with Lemon Butter Sprouts

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(Serves 2)
500g lamb cutlets, French trimmed
50g red pepper tapenade
2 tbsp sumac
50-100g breadcrumbs
Oil (for deep frying)
300g Brussels sprouts, remove outer leaves and cut a cross into stalk
60g butter
1 tbsp sesame seeds
Juice of 1 lemon
Rind of ½ lemon, finely sliced


Melt the butter in a frying pan. Toss in the Brussels sprouts, sesame seeds, lemon rind and juice. Pop on a lid and simmer on medium heat for 5 minutes.
Combine the breadcrumbs with the sumac.
Smear each lamb cutlet with a tsp of tapenade on both sides and dip into the breadcrumb mixture until completely covered.
Heat some oil for deep frying (180°C) and fry the coated cutlets for 3-5 minutes. Place onto absorbent paper. Serve with the lemon butter sprouts.

Sumac Crusted Lamb Cutlets with Lemon Butter Sprouts