RECIPE
BREADED LAMB CUTLETS & ROSEMARY POTATOES
By @ADIP food
I'm very hyped to have an AEG oven in my main kitchen. Ovens with steam are common in professional kitchens - having one at home can be a game changer.
I often steam / parboil vegetables before roasting and, in most cases, this oven can replace that 2-step process.
I'm currently doing a deep dive into bread making, and it's been helping me level up.
Ingredients:
6 lamb cutlets, 1 cup panko bread crumbs, 1 tbsp dijon mustard.
500g maris piper potatoes, 4 springs rosemary, 4 garlic cloves crushed skins on, 4 tbps olive oil, salt and pepper.
1 large jarred roasted red pepper, 1 handful parsley, 6 mint leaves, 1 garlic clove, 1 red chilli, 1 tbsp red wine vinegar, 2 tbsp olive oil, 1 tsp sugar, salt.
3 head gem lettuce, viniagrette - mix the following: 3 tbsp olive oil, 2 tsp white wine vinegar, 1 tbsp dijon mustard, 1/2 lemon, 1 - 2 tsp sugar.
Oil for frying - I used Canola but any high smoke point oil will do.
Method
Cover the lamb cutlets in dijon mustard then allow to marinade in the fridge until the potatoes are about 10 minutes away from being done.
Slice the cleaned potatoes into half inch disks then leave to soak in water for about 10 minutes. Drain well before adding the olive oil, rosemary, garlic, salt and pepper. Mix well before adding to a roasting tray and into the oven. I used the humidity low setting at 225 for about an hour (or until lightly golden and tender).
For the chimichurri style sauce - Chop the grilled peppers and herbs together until minced. I like to grate the garlic and chilli with a microplane but you can roughly chop them as well. Add the rest of the ingredients and mix.
You can shallow fry the cutlets or bake them in the oven using the air fryer setting. The mustard coating on the lamb acts as a binder for the bread crumbs. Press the cutlets into the breadcrumbs making sure to cover them well. They don’t need to be perfect - and there will be some uneven patches using this method.
Shallow fry in a pan with about 1 inch of oil around 170c until golden brown on both sides. It took about 3-4 minutes on each side for mine to be done. Drain well and season with salt.
I made a rosemary salt in the mortar and pestle using the rosemary from the finished potatoes, salt, and black peppercorns - Enjoy.
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