Herb-Crumbed Lamb Cutlets with Asparagus
1 cup fresh breadcrumbs
1/2 cup flat leaf parsley
1/2 cup mint
zest of 1 lemon
1 teaspoon ground cumin
1 teaspoon sea salt
ground black pepper
125g plain flour
2 eggs lightly beaten
12 lamb cutlets
2 bunches asparagus
2 tomatoes, coarsely chopped
150g feta, crumbled
Place all crumb ingredients into the bowl of a food processor, process until well combined.
Put flour in a shallow bowl, put eggs in another shallow bowl and 2/3 breadcrumb mixture in another shallow bowl. Dip cutlets into flour, then egg and then breadcrumb mixture.
Heat oil in a large frying pan over medium high heat and cook cutlets for 2 minutes each side until golden. Remove from pan and rest.
Put asparagus and tomato into the same pan and cook for 2 minutes; add remaining breadcrumbs into pan and cook for a further 2-3 minutes until golden.
Serve cutlets with asparagus topped with crumbled feta.