1

Preheat oven to 220°C or 200°C fan-forced. Line 2 large baking trays with baking paper.

2

Whisk egg in a large bowl. Combine breadcrumbs and parmesan on a plate. Season with salt and pepper. Cut zucchini into 8cm x 1.5cm batons, discarding centre section with seeds.

3

Add zucchini to egg and toss to coat. Working in batches, transfer a large handful of zucchini, draining off excess egg, to breadcrumb mixture. Toss to coat. Spread, in a single layer (without touching), on prepared baking trays. Repeat to coat all zucchini.

4

Brush lamb with remaining egg and press remaining breadcrumb mixture over meat to cover. Place lamb in a small baking dish and bake for 5 minutes. Add trays with zucchini and bake for 20 minutes. Check lamb is cooked to your liking and transfer to a plate. Cover lamb loosely with foil and set aside for 5 minutes to rest. Continue baking zucchini for 5 minutes or until golden.

5

Meanwhile, combine chopped mint, eschalot, oil and vinegar in a small bowl. Season with salt and pepper. Carve lamb into cutlets and serve with zucchini fries, mint salsa and extra mint.