Being paleo means not eating things like schnitzels and crumbed meats, which I thought I missed. That was until today when I whipped up these little morsels of crispy goodness. I will never long for a regular crumbed cutlet ever again because these pistachio crusted lamb cutlets kick ass over bread crumbed cutlets! This dish was bullshit good! The lamb was tender and pink, the beetroot perfectly sweet and the kale salad was lovely and earthy and together they create a little match made in heaven. This is simple yet impressive and perfect for dinner parties as you can easily create it with a whole rack of lamb rather than individual cutlets.
4 lamb cutlets
½ cup of raw pistachio kernels
1 teaspoon of sumac, ground
Pinch of salt and pepper
⅓ cup of coconut flour
1 fresh beetroot, grated
3 sprigs of fresh thyme
1 cup of water
3 tablespoons of apple cider vinegar
1 small bunch of kale
1 tablespoon of unhulled tahini
1 tablespoon of extra virgin olive oil
2 tablespoons of citrus juice (I used blood lime juice)
2 tablespoons of coconut oil
1 avocado, sliced
½ cup of mint leaves, loosely packed
In a food processor combine the pistachios, sumac and salt and pepper until finely ground. Tip the ground pistachios onto one plate, put the coconut flour on another plate and in a shallow bowl lightly beat the egg. To crumb the cutlets first coat them in coconut flour, followed by the beaten egg and then cover them well in the ground pistachio mix. Place the cutlets on a plate, cover and put in the fridge.
In a small pot combine the grated beetroot, sprigs of thyme, water and apple cider vinegar. Simmer on a medium heat for about 25 minutes, or until the water has evaporated.
Whilst cooking the beetroot, finely shred the kale leaves and put them in a bowl. Add the tahini, olive oil and citrus juice. Get your hands in the bowl and massage everything together which will soften up the kale so its easier to enjoy. Set aside on the kitchen bench.
Once the beetroot relish is ready, remove the pot from the heat remove the stems of the thyme sprigs. In a fry pan melt the coconut oil on a medium to low heat, you don’t want a high heat as the pistachio crust will burn. When the pan is hot place the cutlets in and cook until the crust becomes golden brown, I cooked mine for 3 minutes on each side. Remove them from the pan and place them on a plate or chopping board to rest whilst you finish the salad.
To finish, roughly tear the mint leaves and add with the sliced avocado to the kale along. Gently mix the salad together and plate with the cutlets and relish.