8 x 75 g (3 oz) best end of neck lamb cutlets
freshly ground black pepper
75 g (3 oz) fresh white breadcrumbs
15 ml (1 tbsp) finely chopped fresh parsley
5 ml (1 tsp) finely chopped fresh thyme
5 ml (1 tsp) finely chopped fresh marjoram
grated zest of 1/2 lemon
2 large eggs, beaten
60 ml (4 tbsp) olive oil
For the garnish
sprigs of fresh thyme
sprigs of fresh marjoram
1. Trim most of the fat from the lamb cutlets, leaving only a narrow layer to keep the meat moist. Season generously with freshly ground black pepper and leave to come to room temperature.
2. In a shallow dish, mix together the breadcrumbs, finely chopped parsley, thyme and marjoram, and grated lemon zest.
3. Place the beaten eggs in a separate shallow dish.
4. Season the cutlets with salt to taste and dip them into the beaten eggs, then toss them in the herbed breadcrumbs, pressing the coating on firmly.
5. In a frying-pan large enough to take the cutlets in 1 layer, heat the olive oil. Saute the cutlets for 3 - 4 minutes each side, turning them over once with a spatula (they should be slightly pink inside).
6. Transfer the cooked cutlets to a heated serving platter. Arrange them in pairs and garnish with sprigs of thyme and marjoram.