Crumbed lamb steak

I haven’t blogged much for the last week or so – what with Mum and Dad being up to visit at the start of the week and Alberto away at the end of the week I’ve mostly been cooking things that I’ve already blogged before. On Friday night however I made this lovely little dish – it’s fairly easy to do and very tasty.

1 lamb steak

2 tsp wholegrain mustard

30g/1oz breadcrumbs

2 tbsp grated parmesan

2 tbsp fresh thyme leaves

oil for frying

Massage the lamb all over with the mustard.
On a plate combine the breadcrumbs, parmesan and thyme. Take the steak and roll in the breadcrumb mix so that it is evenly covered.
Grill or fry the steak for six minutes on each side and serve immediaately

I served it with wasabi mash and roasted asparagus and vine leave tomatoes.




About neilche

Hi. My name's Neil. I live in Brighton with my flatmate (also Neil) and I work as a Librarian at a local college. I like cooking, eating and socialising with friends. Which is what prompted me to start this blog. I cycle everywhere around town - it helps to work off the calories!
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2 Responses to Crumbed lamb steak

  1. Hi Neil You mention Wasabi Mash a lot. Do you have a specific recipe you use or is it one that you have developed over time on your own? I’d love to know how you make it. Thanks

    • neilche says:

      Hiya Craig. Well, it’s kind of my own recipe but I just put it together via trial and error. It’s very simple to do – just make your mash in the usual way, however you like it, (personally I use a good knob of butter and a generous glug of olive oil to make it nice and creamy and moist) and then squeeze in a good helping of wasabi paste to your taste preference. (I find two good squeezes of the tube are sufficient – depends how spicy you like it!) Mix the paste in well and serve hot. The paste turns the mash evers so slightly green. (like Hartnell’s TARDIS console!)

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