Lamb by Colin Fassnidge

Australia Day may have just passed, but that doesn’t mean you have to stop eating lamb. Summer days mean that simple food is king and it doesn’t get much simpler than the classic Australian crumbed lamb cutlet.

The Four in Hand’s Colin Fassnidge shares his crumbed lamb cutlets with salsa verde recipe with us for this first issue of Ciao for 2014. Food that comes with its own handles? It’s got my vote!

Serves 2

You’ll need:

6 lamb cutlets on the bone
Plain flour
2 eggs, scrambled
4 pieces sourdough bread,
blitzed into crumbs
Salt and pepper
Oil for frying

Salsa Verde:

½ bunch mint
½ bunch parsley
½ bunch sage
10g capers
½ bulb garlic, peeled
A splash of red wine vinegar
Olive oil for blending
Salt and pepper for seasoning


1. In a food processor, add herbs and garlic cloves with olive oil until a thick consistency is achieved. Next, add capers and blitz briefly, then pour in a splash of red wine vinegar. Season with salt and pepper to taste, and that’s your salsa verde done!

2. Season lamb cutlets with salt and pepper. Dip in flour, then egg wash and coat in breadcrumbs. Shallow fry for one minute on each side or until golden.

3. Arrange cutlets on a plate, drizzle with salsa verde and serve with salad.

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