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1
Preheat the oven to 200F.
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2
If using medallions from racks, press to a 1/2-inch thickness with the palm of your hand.
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3
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 mallet or rolling pin.
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4
Place a nonstick skillet over medium-high heat and add the oil, cumin, thyme, and garlic.
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5
When the oil shimmers, remove the garlic and discard.
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6
Dip the lamb pieces into the egg, press into the bread crumbs on both sides, and add to the skillet.
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7
Do not crowdyou will have to cook in batches.
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8
When the meat is in the skillet, season it with salt and pepper and sprinkle it with a pinch of cumin.
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9
Brown one side, then flip and brown the other; adjust the heat so that each side takes about 2 minutes.
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10
The meat should remain rare.
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11
Remove the pieces, drain, and then transfer to a warm platter in the oven.
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12
When all the pieces are done, drain the oil from the pan, leaving the browned bits, and then add the wine to the pan.
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13
Allow the mixture to simmer until it reduces by half, 3 to 5 minutes.
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14
Garnish the lamb with the parsley if you like and serve it alongside the wine sauce and lemon wedges.
