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Crumbed Lamb Cutlets


Crumbed New Zealand Lamb Cutlets

Crumbed New Zealand Lamb Cutlets

S. Wongkaew

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


  1. Pre-heat the oven to 350F (180c)
  2. Beat the egg in a bowl shallow enough to dip a whole cutlet in.
  3. 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.
  4. one by one, roll the cutlets in the flour, dip them in the egg and then coat them in bread crumbs.
  5. Turn the stove on low, heat the oil in a large frying pan or skillet.
  6. Fry the cutlets for 6 minutes - 3 minutes on each side.
  7. Place cutlets in a baking tray (you can place them on their edge so they form a rack) and cover with foil.
  8. Bake for 15, 20 or 25 minutes for rare, medium or well-done lamb.
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