The Lamb Cutlet comes from the same cut as the rack of lamb. It is one of the most tender cuts of any meat.
Crumbed cutlets are a favorite amongst Kiwis and Aussies. Some recipes are quite inventive but this simple recipe is a popular one and a great place to start.
These cutlets go well by themselves, with mashed potato, steamed or baked vegetables or with a salad.
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
- 8 lamb cutlets
- 1 cup bread crumbs
- 1 cup all-purpose flour
- 1 large egg
- 1 tsp sea salt
- 1/4 cup olive or vegetable oil
- Pre-heat the oven to 350F (180c)
- Beat the egg in a bowl shallow enough to dip a whole cutlet in.
- On the bench-top or chopping board, lay the flour out on one side of the egg and the crumbs out on the other side.
- one by one, roll the cutlets in the flour, dip them in the egg and then coat them in bread crumbs.
- Turn the stove on low, heat the oil in a large frying pan or skillet.
- Fry the cutlets for 6 minutes - 3 minutes on each side.
- Place cutlets in a baking tray (you can place them on their edge so they form a rack) and cover with foil.
- Bake for 15, 20 or 25 minutes for rare, medium or well-done lamb.