Parmesan-crumbed lamb cutlets with broccoli and anchovies

Combine breadcrumbs, parmesan and thyme in a bowl, season to taste with freshly ground black pepper and set aside. Whisk eggs in a separate bowl and set aside. Dip lamb in seasoned flour, shaking off excess, then coat in breadcrumbs and set aside.

Blanch broccoli until tender (2-4 minutes), refresh, drain, set aside.

Heat 80ml oil in a large non-stick frying pan over medium heat, add half the lamb and 30gm butter, turn occasionally until golden and cooked to your liking (10-12 minutes for medium) and keep warm. Wipe pan clean and repeat with 80ml oil, 30gm butter and remaining lamb.

Meanwhile, heat remaining oil and butter in a wide saucepan over high heat, add anchovies and garlic, stir occasionally until anchovies start to break down (20-30 seconds), add broccoli, stir occasionally until warm and well coated (3-5 minutes) and season to taste.

Serve lamb cutlets topped with thyme sprigs, with broccoli and lemon wedges to the side.