Ingredients
| 6 | Lamb steaks (Main) |
| ⅓ cup | Panko breadcrumbs |
| ½ cup | Flour, use cornmeal flour |
| 1 | Lemon, freshly zested |
| 1 tsp | Chopped thyme |
| 1 tsp | Dry mixed herbs |
| 1 tsp | Ground cumin |
| 1 tsp | Ground coriander |
| ¼ tsp | Cinnamon |
| ½ tsp | Salt |
| ½ tsp | Freshly ground black pepper |
| 2 | Eggs |
| ⅓ cup | Buttermilk |
| 1 to serve | Lemon, cut into wedges |
Directions
- Combine panko breadcrumbs, cornmeal flour, the zest of a lemon,chopped thyme, dried mixed herbs, ground cumin ground coriander, cinnamon, salt and ground black pepper.
- Trim excess fat and sinew from lamb steaks, place between sheets of plastic food wrap and lightly press out with a rolling pin.
- Beat eggs with cup buttermilk. Dip the steaks into the egg then coat them in the breadcrumb mix.
- Heat enough grape seed oil in a frying pan to shallow fry.
- Cook steaks until golden brown on each side, drain on paper towels and serve with lemon wedges.