- User ID
- 2854
Crumbed lamb cutlets with pasta, green chilli, and chickpea salad:

Crumbed lamb cutlets are delicious. But dipping them into a mixture of hummus and egg and crumbing them with dukkah and breadcrumbs takes them to the next level. And that’s before you’ve even added a punchy pasta salad.

Crumbed lamb cutlets are delicious. But dipping them into a mixture of hummus and egg and crumbing them with dukkah and breadcrumbs takes them to the next level. And that’s before you’ve even added a punchy pasta salad.
Ingredients
- 1 egg, lightly beaten
- ¼ cup hummus
- ⅓ cup lemon juice
- 12 lamb cutlets
- ¼ cup extra virgin olive oil
- 400g small pasta shapes
- 2 cups baby rocket leaves, chopped
- 2 spring onions, sliced
- 400g can chickpeas, rinsed and drained
- 1 tsp seeded mustard
- 1 long green chilli, finely chopped
1½ cups dried breadcrumbs
½ cup dukkah*, plus extra to serve
Method
Step 1
Mix the egg, 2 tablespoons of the hummus and 2 tablespoons of the lemon juice in a wide, shallow bowl. Season with salt and pepper. Add the lamb cutlets and toss to coat. Set aside at room temperature for 10 minutes.Step 2
Meanwhile, cook the pasta in boiling salted water for 6-8 minutes, or until al dente, reserving ¼ cup of the cooking water. Drain the pasta, rinse in cold water and place in a large bowl.Step 3
Add the rocket, spring onions and chickpeas to the pasta, and toss to combine. Whisk the remaining hummus, lemon juice and olive oil with the mustard and chilli in a small bowl. Pour over the pasta salad and toss to coat.Step 4
Combine the breadcrumbs and dukkah on a plate and season with salt and pepper. Press the lamb into the crumbs.Step 5
Heat the remaining oil in a large nonstick frying pan over high heat. In two batches, add the lamb to the pan and cook for 6 minutes, or until golden and crisp, turning halfway through.Step 6
Divide the salad among 4 plates, and add 2 or 3 cutlets on each. Serve, dusted with a little extra dukkah.