A French trimmed cutlet is a chop with a handle, which means it is finger food and should be treated as such. Four minutes in a hard pan, no longer. Lamb this small goes from pink to ruined while you are looking for a plate.
The poppadoms are not a garnish. Crushed over at the end they give you the shatter that the crunch cannot do on its own, and they soak up the fat.
20 mins. Serves 4 as a snack.
Ingredients
- 12 Lamb cutlets, French trimmed
- 2 dessertspoons Plateit Bombay Chilli Crunch
- 1 tsp Ground cumin
- 4 Poppadoms, cooked
- 3 tbsp Greek yoghurt
- 1 Lime
- Coriander, a handful
- Oil, flaky salt, black pepper
Method
- Cutlets dried, rubbed with oil, cumin, salt and pepper. Room temperature, not fridge cold.
- Pan as hot as you dare. Cutlets in, fat edge down first, held with tongs until the fat renders and browns. Two minutes.
- Flat sides, 90 seconds each. Pink in the middle. Out onto a warm plate.
- Five minutes rest. Non-negotiable on a cutlet this small.
- Yoghurt loosened with lime juice and a pinch of salt, spread on the plate.
- Cutlets on top. Plateit Bombay Chilli Crunch spooned over the meat.
- Poppadoms crushed in your fist over the lot. Coriander, more lime. Eat them by the bone.
Do this: Render the fat edge first. Skip it and you get a rim of white fat nobody eats.
