200gm (⅔ loaf)coarse breadcrumbs from day-old sourdough bread
60gm finely grated parmesan
3tsp chopped thyme, plus extra sprigs to serve
12 lamb cutlets (70gm each)
650gm broccoli florets (about 2 small heads of broccoli)
200ml olive oil
12 anchovy fillets
3 garlic cloves, thinly sliced on a mandolin
250ml (1 cup)chicken stock
For dusting: seasoned plain flour
To serve:lemon wedges
Combine breadcrumbs, parmesan and thyme in a bowl, season to taste with freshly ground black pepper and set aside.
Whisk eggs in a separate bowl and set aside.
Dip lamb in seasoned flour, shaking off excess, then coat in breadcrumbs and set aside.
Blanch broccoli until tender (2-4 minutes), refresh, drain, set aside.
Heat 80ml oil in a large non-stick frying pan over medium heat, add half the lamb and 30gm butter, turn occasionally until golden and cooked to your liking (10-12 minutes for medium) and keep warm. Wipe pan clean and repeat with 80ml oil, 30gm butter and remaining lamb.
Meanwhile, heat remaining oil and butter in a wide saucepan over high heat, add anchovies and garlic, stir occasionally until anchovies start to break down (20-30 seconds), add broccoli, stir occasionally until warm and well coated (3-5 minutes) and season to taste.
Serve lamb cutlets topped with thyme sprigs, with broccoli and lemon wedges to the side.