Crumbed Lamb Steaks with Vinaigrette Salad

Crumbed Lamb Steaks with Vinaigrette Salad



  • 4 lamb steaks
  • 3 slices of sourdough bread 
  • 1/2 bunch fresh oregano 
  • zest of 1 lemon 
  • 1 tsp fennel seeds 
  • 2 eggs 
  • 2 tbsp plain flour 
  • 2 tbsp rapeseed oil 
  • Mixed salad leaves 

For the vinaigrette dressing  

  • 2 tsp Dijon mustard 
  • 2 tsp red wine vinegar 
  • 6 tsp extra virgin olive oil 



  1. To make the breadcrumbs, tear the bread into pieces and drop into the Bamix food processor, along with the lemon zest, fresh oregano and fennel seeds. Pulse until you have fine breadcrumbs.

  2. Now put the flour, beaten eggs and breadcrumbs into 3 separate shallow bowls. Season the lamb, toss in the flour, dip in the eggs, then coat in the breadcrumbs. Heat the butter and oil in a large frying pan until hot, then fry the steaks for 3-4 minutes per side until golden and cooked through. Leave to rest on a plate with kitchen paper. 

  3. To make the vinaigrette, put the mustard, vinegar and olive oil in a jug, using the b blade, pulse and emulsify, season to taste. In a bowl, lightly dress the salad in the vinaigrette and serve with the breaded lamb steaks.