Directions

1. Combine all ingredients into a large bowl. For the dressing, combine all ingredients into a jar and shake well. Dress the salad and sprinkle with feta.
2. Lay the bread out onto a baking tray and leave it to dry out overnight. It’s important your bread has been dried out as this will give you the crispiest breadcrumbs.
3. In a shallow wide bowl, whisk your eggs and garlic together.
4. Place several lamb cutlets at a time between two pieces of baking paper. Using the smooth side of a mallet pound the cutlets, until roughly 2cm thick throughout. This step is to ensure the lamb cooks at an even rate.
5. Spread the vegemite onto one side of the bread. Roughly tear apart your bread and place into a food processor with the parsley and rosemary. Blend until the bread is chunky and the herbs have been mixed through. Place your breadcrumbs into a bowl.
6. In a shallow bowl, whisk together the flour, salt and pepper. Begin with your flour, followed by the egg wash, breadcrumbs and finish with a large clean plate to place the cutlets. Take one lamb cutlet and coat both sides evenly with the flour, place into the egg wash, coat both sides evenly. Lastly, place into the breadcrumb mixture applying pressure with your hands when you flip the lamb over to ensure the breadcrumbs are evenly coated all over. Set aside and repeat with the remainder of the cutlets. Place the lamb into the fridge for 30 - 60 minutes to allow the breadcrumbs to set and bring the meat to a cold temperature.
7. In a large frying pan, add 2 - 3cm of olive oil and bring to heat. Turn the heat down to low - medium and fry 1 - 2 pieces of lamb at a time for 3 minutes on one side and then 2.5 minutes on the other or until they are golden and crispy. Place the lamb cutlet onto a cooling rack.
8. Enjoy with the raddico, watercress and feta salad.