Directions

1. 1. Preheat the oven to 200 degrees F. If using medallions, press them to about 1/2 inch thickness with the palm of your hand. If using cuts from the loin or leg, place the meat between sheets of wax paper and pound to a 1/2 inch thickness with a meat mallet or rolling pin.
2. 2. Place a large nonstick skillet over medium high heat; add the oil, cumin, thyme and garlic. When the oil shimmers, remove the garlic and discard.
3. 3. Dip the lamb pieces into the egg, press into the bread crumbs on both sides and add to the skillet. Do not crowd the meat, cook in batches if necessary. Season with salt and black pepper; sprinkle lightly with cumin.
4. 4. Brown one side then flip and brown the other; adjust the heat so that each side takes about two minutes. The meat should remain rare - medium rare at the most - so as to preserve the juices and flavor. As the pieces are done, drain and transfer to a platter in the warm oven.
5. 5. When all of the lamb is cooked, drain the oil from the pan leaving the browned bits; add the wine to the pan. Scrape the flavored bits from the bottom of the pan and allow the mixture to simmer until it reduces by half, three to five minutes. Add the butter, stir to combine thoroughly and remove from heat.
6. 6. Garnish the lamb with parsley and serve it with the wine sauce and lemon wedges.