Description
This Lamb Milanese recipe features tender lamb cutlets breaded and fried to golden perfection, served with a flavorful curried marinara sauce and a vibrant salsa verde. The curried marinara combines spices, tamarind, and slow-cooked tomatoes for a rich, tangy base, while the fresh salsa verde adds a zesty, herbaceous contrast. Served atop a bed of peppery rocket, this dish brings a fusion of Italian-inspired technique and Sri Lankan flavors for a unique and delicious meal.
Ingredients
Scale
For the Curried Marinara
- 2 tbsp olive oil
- ½ tsp black mustard seeds
- ½ tsp fennel seeds
- 10 fresh curry leaves
- 4 garlic cloves, finely chopped
- 10g ginger, finely chopped
- 1 red onion, finely sliced
- ½ tbsp roasted Sri Lankan curry powder
- 1 tbsp tamarind paste
- 250g baby tomatoes, halved
- 4 vine-ripened tomatoes, quartered
- Salt, to season
For the Salsa Verde
- 20g coriander leaves
- 10g mint leaves
- 10 fresh curry leaves
- 1 garlic clove, roughly chopped
- 1 lime, zested and juiced
- 1 tbsp red wine vinegar
- 4 anchovies, drained
- 1 green chilli (optional)
- 1 tsp cumin seeds
- 1 shallot, finely chopped
- 1 tbsp capers, drained
- 2 tbsp olive oil
- Pinch of salt
For the Lamb Milanese
- 4 lamb cutlets
- 100g plain flour
- 2 eggs, beaten
- 75g panko breadcrumbs
- 1 tsp fennel seeds
- 1 tsp black mustard seeds
- Sunflower oil, for frying
- Salt, to season
To Serve
- 60g rocket
Instructions
- Make the Curried Marinara: Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Add ½ teaspoon each of black mustard seeds and fennel seeds. When the mustard seeds begin to pop, stir in 10 fresh curry leaves, 4 finely chopped garlic cloves, 10g finely chopped ginger, and 1 finely sliced red onion. Cook until the onions soften and start to color. Add ½ tablespoon roasted Sri Lankan curry powder and 1 tablespoon tamarind paste, mixing well and cooking for one minute. Then add 250g halved baby tomatoes and 4 quartered vine-ripened tomatoes along with a few tablespoons of water. Season with salt, cover with a lid, and simmer over medium heat for 30-35 minutes, stirring occasionally until the tomatoes soften.
- Prepare the Salsa Verde: In a food processor, blend 20g coriander leaves, 10g mint leaves, 10 fresh curry leaves, 1 roughly chopped garlic clove, the zest and juice of 1 lime, 1 tablespoon red wine vinegar, 4 drained anchovies, 1 optional green chilli, 1 teaspoon cumin seeds, 1 finely chopped shallot, 1 tablespoon drained capers, 2 tablespoons olive oil, and a pinch of salt. Blitz until you achieve a chunky paste.
- Prepare the Lamb Cutlets: Lay the 4 lamb cutlets between two sheets of baking parchment. Using a meat tenderizer or rolling pin, gently flatten the meat away from the bone to an even thickness. Season both sides with salt and set aside.
- Bread the Cutlets: Place flour on one baking tray, beaten eggs on a second, and panko breadcrumbs mixed with a pinch of salt, 1 teaspoon fennel seeds, and 1 teaspoon black mustard seeds on a third tray. One at a time, coat each lamb cutlet first in the flour, dusting off excess, then dip into the beaten eggs ensuring both sides are coated. Finally, press the cutlets into the seasoned panko breadcrumbs to fully cover.
- Fry the Lamb Milanese: Pour sunflower oil into a large frying pan to a depth of about 1cm. Heat over medium-high until the oil reaches approximately 170°C (340°F). Carefully place the breadcrumbed cutlets into the hot oil. Baste the tops with hot oil as they cook to ensure even frying. Fry for 2-3 minutes on each side or until golden brown and cooked through.
- Serve: Arrange the fried lamb cutlets on plates over a bed of 60g fresh rocket. Spoon generous amounts of the curried marinara over the top and drizzle with the fresh salsa verde before serving.
Notes
- Flattening the lamb cutlets ensures even cooking and a tender texture.
- Be careful not to overcrowd the pan when frying; cook in batches if necessary.
- The green chilli in the salsa verde is optional and can be adjusted for desired heat level.
- Use a thermometer to maintain the oil temperature for a perfect golden crust without absorbing excess oil.
- The curried marinara can be made ahead and stored in the refrigerator for up to 2 days, allowing flavors to deepen.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Fusion (Italian-Sri Lankan inspired)
Keywords: Lamb Milanese, Curried Marinara, Salsa Verde, Fried Lamb Cutlets, Sri Lankan Curry, Fusion Recipe
