Italian Lamb Milanese

Lamb Milanese with lambs quarters salad and pickled ramp aioli

Print Recipe

5 from 1 vote

Tender lamb or mutton cutlets with a tart, herby aioli and a salad of wild lamb's quarters.

Prep Time45

Cook Time15

Total Time1

Course: Main Course

Cuisine: Italian

Keyword: Lamb, Lambs Quarters, Mutton, Ramps

Servings: servings

Calories: 559kcal

Equipment

1 meat mallet
1 3 medium mixing bowls

Ingredients

Cutlets

A 12 oz roast cut from a leg of lamb or more
Kosher salt and fresh ground black pepper
1.5 cups panko breadcrumbs
1/2 cup grated parmesan
3 eggs beaten with a splash of water
1 cup all purpose flour
1/2 cup extra virgin olive oil
1/2 cup cooking oil

Salad

5 oz salad greens 5 generous handfuls washed and cleaned
Wildflowers to garnish, optional
½ tablespoon extra virgin olive oil or another oil like hickory nut
1 teaspoon maple syrup
2 teaspoons white wine vinegar or to taste

Aioli

1 cup mayonnaise homemade or your favorite brand
¼ cup chopped pickled ramps or your favorite pickle
¼ cup chopped cilantro
2 tablespoons other soft herbs you like such as dill, mint, tarragon, etc
Zest and juice of one lemon

Instructions

Aioli

Mix the mayonnaise with the herbs and remaining ingredients. Taste and adjust the seasoning for more herbs, salt, or lemon until it tastes good to you.

Cutlets

Trim the roast of fat if desired. Slice the leg at a ½ inch thickness *almost* down to the bottom, but do not cut completely down. Make another cut completely through the meat to make a butterflied slice. Refer to the video and image if this seems unclear to you. Repeat with the rest of the roast.
Pound the slices of lamb with a mallet until thin, being careful not to tear them.
For the cutlets, season with salt and pepper on one side only and reserve.
Season the flour with a generous pinch of salt and pepper and mix.
Put the breadcrumbs in a bowl and add the parmesan.
One at a time, toss the slices of mutton in flour to coat, tap off the excess, then dip in the egg, and finally the breadcrumbs, pressing on the crumbs to help them adhere.
Fry the cutlets in a ¼ inch of oil until golden brown on both sides. Remove finished cutlets to a paper-towel lined plate in a warm oven.

Salad

Meanwhile, season the greens with the oil, vinegar, salt, pepper and maple syrup. Taste and adjust the seasoning until it tastes good to you.
Spoon 1/3 cup or more of the aioli onto each plate, pushing it out to the sides as to not make the coating of the cutlets soggy. Garnish with a handful of the salad greens off-center, top with the lamb, garnish with some of the wildflowers, and serve.

Video

Notes

Making in advance. This can be a nice thing to make ahead of time. After the cutlets are breaded, put them on a tray and freeze them solid, then wrap in cling film or put in a container and keep in the freezer until needed. They should cooked directly from frozen.

Nutrition