Create a new family favourite with these golden haloumi and mint crumbed lamb cutlets. Yum!
- Combine haloumi, chopped mint and breadcrumbs in a shallow bowl. Season. Place egg and flour in separate shallow bowls. Dip lamb in the flour, then in the egg and then in the breadcrumbs, pressing to coat.
- Heat 1 tablespoon oil in a large frying pan over medium heat. Cook half the lamb for 3 mins each side. Transfer to a plate. Repeat with another 1 tablespoon of oil and the remaining lamb. Cover with foil and set aside to rest for 5 mins.
- Place chickpeas in a large bowl. Wipe the frying pan clean. Heat remaining oil over low heat. Add the onion and cook for 3 mins or until softened. Add the garlic and cook for 1 min. Add vinegar and cook for 1 min. Pour mixture over chickpeas. Add tomatoes, cucumber, parsley and mint leaves. Season. Divide salad among serving plates. Top with lamb and serve with lemon wedges.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set