Epigram of Lamb
Ingredients
- 2 pounds lamb breast, trimmed of excess fat
- 1/2 Spanish onion, chopped ⓘ
- 1 large carrot, peeled and chopped ⓘ
- 2 ribs celery, chopped ⓘ
- 3 cloves ⓘ
- 8 black peppercorns ⓘ
- 3 sprigs parsley ⓘ
- 4 sprigs thyme or sage or rosemary (or all 3) ⓘ
- Salt ⓘ
- Freshly ground black pepper ⓘ
- 2 eggs, lightly beaten ⓘ
- 1 to 2 cups coarse dry bread crumbs ⓘ
- 1 tablespoon butter, more if needed ⓘ
- 1 tablespoon olive oil, more if needed ⓘ
- 1 lemon, cut into wedges ⓘ
Instructions
- Lay the lamb in a large, heavy braising pot.
- Add the onion, carrot, celery, cloves, peppercorns, parsley and thyme.
- Season with salt.
- Add just enough water to cover and set over medium-high heat.
- When it comes to a boil, reduce the heat and simmer, covered, until the meat is falling off the bone, 1 1/4 to 2 hours.
- Let the meat cool in the liquid.
- Lay the meat on a large plate or baking sheet.
- Cover with plastic wrap.
- Cover with another plate or baking sheet, place a weight on top and refrigerate overnight.
- The next day, slice the lamb on the bias.
- The slices should be about 1/3-inch thick.
- Season with salt and pepper.
- Arrange one shallow bowl with the beaten egg and another with the bread crumbs.
- Place a large nonstick saute pan over medium heat and add the butter and olive oil.
- Dip the lamb cutlets first in the egg, then the bread crumbs.
- Fry until golden brown on both sides, 2 to 3 minutes per side.
- Do this in batches, adding more butter and olive oil if needed.
- Serve with lemon wedges and fresh green peas.
Nutrition & Diet Analysis (per serving)
1003
kcal
50% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).