Lamb Cutlets With A Spicy Green Sauce

telegraph.co.uk

Sally Whittaker

1½ bunches spring onions, roughly chopped

1 bunch of mint

2 bunches of coriander (about 200g)

3 garlic cloves, roughly chopped

2 small green chillies, deseeded and finely chopped

1 tsp cumin seeds, ground with a pestle and mortar

150ml olive oil

50ml moscatel or chardonnay vinegar

8 lamb cutlets, weighing about approximately 1kg in total

100g plain flour

2 eggs, beaten

150g-200g stale breadcrumbs

100ml groundnut oil

15g butter

Wedges of lemon, for squeezing

Directions at telegraph.co.uk

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