pan-seared marinated lamb cutlets with a parmesan-garlic crust

Ingredients

• Servings: 4
• 3 tablespoons olive oil
• 1/4 cup lemon juice
• 2 teaspoons italian seasoning
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1 pound lamb tenderloin, thinly sliced crosswise
• 1/4 cup dry bread crumbs
• 1/4 cup grated parmesan cheese
• 2 cloves garlic, chopped, or more to taste
• 1 tablespoon olive oil
• 1 tablespoon canola oil
• 1 sprig fresh parsley, or as desired

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 4 hrs 30 mins


• whisk 3 tablespoons olive oil, lemon juice, italian seasoning, kosher salt, and black pepper together in a bowl; transfer to a large resealable bag. place lamb pieces in marinade and turn to coat. marinate in refrigerator for 4 to 8 hours.
• mix bread crumbs, parmesan cheese, garlic, and 1 tablespoon olive oil in a small bowl.
• set oven rack about 5 inches from the heat source and preheat the oven's broiler.
• heat canola oil in a large, heavy, oven-safe skillet, such as a cast-iron skillet, over medium-high heat. remove lamb from marinade and reserve the marinade. sear marinated lamb pieces in the hot oil just until lightly browned but still pink in the center, about 2 minutes. turn lamb over and pour in reserved marinade. turn heat to high and cook lamb for 1 more minute.
• spoon crust mixture over cutlets in skillet and broil in the preheated oven until the crust is crisp and golden brown, 1 to 3 minutes. garnish with parsley.