Week 5 - Real Good Food - Nigel Slater

February is not yet through and yet we're already back to lamb and already back to dear Nige. I didn't mean to return to Mr Slater so soon, but I have wanted to make this recipe since far before #cookbookchallenge began. In fact right back to my uni days, where I'd tuck myself in to bed and leaf through my rapidly growing collection of cookbooks, before dozing off while dreaming of steak and scallops (sadly the reality was more cheese toasties and tinned tuna).

While I always thought it was rather a summery-sounding recipe, after seeing lamb cutlets reduced on the Waitrose meat counter on the way home from work (already negating the benefits of any pay rise), I knew it was a sign and the time had come to finally make it. 

While it would be perfect thing to enjoy in more clement weather - taking delicate little frenched lamb cutlets, coating in breadcrumbs, fresh mint and Parmesan, and shallow frying until crisp outside and blushing pink within - it bought a little ray of sunshine into a gloomy February evening. Although we did enjoy with a glass of leftover port from Christmas, rather than a crisp glass of cold rose.

While it was slightly more effort than I would normally think of putting into my post-work scran, it was made far easier after I roped in the Ewing - who loves a good process to follow and is far more methodical that I am - to assist with the chopping and prepping and breadcrumbing. 

Lamb chops with Parmesan and mint
adapted from Nigel Slater's Real Fast Food

8 lamb cutlets or 4 lamb chops, fat trimmed

salt and freshly ground black pepper

2 eggs, lightly beaten

large handful of grated Parmesan cheese

50 g fine breadcrumbs

2 tbsp chopped fresh mint or parsley, mixed into the breadcrumbs

olive oil for frying

lemon wedges, to serve

Bash chops out carefully with a meat cleaver or rolling pin.

Press chops into the cheese, making sure it sticks well to both sides.

Dip the chops into the egg and then into the herby breadcrumbs.

Heat olive oil over medium-high heat in a large pan. Place 3 to 4 chops in the pan, you may have to do this in batches, reduce heat and cook until nicely browned, about 2/3 minutes per side.

If cooking in batches, place cooked chops an oven-proof dish and keep warm in a low oven. Repeat with remaining chops.

I'm pleased to report the effort was certainly worth it, as we both agreed it was one of the best dinners we had enjoyed for a while. And we certainly don't do badly on that front. In fact, for my next trick, I'm already thinking of trying something similar with pork steaks or veal and serving with spaghetti in tomato sauce.