1¾ cups finely crushed walnuts
¼ cup dried panko breadcrumbs
1/3 cup finely grated parmesan
1 tablespoon finely chopped fresh rosemary
salt and cracked black pepper
12 lamb cutlets, trimmed
Place the walnuts, breadcrumbs, parmesan, rosemary, salt and pepper in a large bowl and stir until fully combined.
Working one at a time, coat each cutlet with the crumb mixture, pressing on then dusting off excess. Place on a lined tray, cover and refrigerate for 15 minutes.
Place some oil in a frying pan over medium low heat. Cook the cutlets in batches, turning once gently, until golden brown and cooked to your liking. Remove and drain on paper towel before serving with roasted vegetables or maple glazed carrots.