Super tasty, delicious lamb cutlets cooked to perfection, served with an amazing mint sauce. I will show you how to cook the cutlets rare, medium-rare and well done. This recipe is perfect for any gathering, especially Easter.
If you really want to impress someone or even a group of people, crumbed lamb cutlets are the way to go.
And another great thing about this recipe is, you can make the sauce, and a simple salad to serve as a side or something of that nature very quickly. So if you make those components of your dinner/lunch first and get it done and dusted, you can then focus all of your attention on cooking that lamb perfectly.
How to Cook Crumbed Lamb Cutlets
So we crumb these lamb cutlets by dipping them in seasoned flour, then shaking off the excess.
Dipping the floured cutlet in seasoned and beaten eggs. Again, let the excess drip off.
And finally, we dip the eggy cutlet in breadcrumbs flavoured with salt, pepper and chopped rosemary. And as we all know, rosemary and lamb are best friends.
From there, you pan fry the cutlets.
Cooking Times
Now, I cooked my lamb cutlets medium-rare by cooking them over high heat for about 2 – 2½ minutes. To be honest, medium rare is perfect for me. The meat just has that perfect pink blush, however, your taste buds may not agree with mine, so we’ll go over 3 different cooking times that I tested out.
Before we do, however, I just wanted to go over a couple of important points. I took these cutlets out of the fridge for at least 30 minutes before I started frying them, which means they had plenty of time to come to room temperature. And you should do the same, do not start frying your cutlets when they are stone cold.
Also, I made sure my pan was nice and hot. I let the pan pre-heat over high heat for at least 1½ – 2 minutes before adding my oil and then adding the cutlets. So keep those 2 things in mind before using these cooking times.
1 – 1½ minutes on each side for rare
2 – 2½ minutes on each side for medium-rare
3½ minutes on each side for well done
Grilling the cutlets
Grilling the lamb cutlets is another awesome cooking option. And it’s a great reason to set up the bbq.
Although I would prefer not to crumb the cutlets if I chose to grill them. Simply because a griddle pan or the bars on the bbq will not cover the whole surface area of the crumbs. So instead of crumbing the lamb, we can make marinated lamb cutlets instead!
I made a very simple marinade by mixing garlic powder, cumin, mustard powder, olive oil, dried tarragon, lemon juice, salt and pepper in a bowl.
From there you add your cutlets, coat them. wrap them in cling film and then put them in the fridge. Now, ideally it’s best to marinate the meat overnight, but you may not have that time so just marinate the cutlets for as long as you can. Even 10 minutes of marinating will give great flavour.
Before grilling these cutlets, I just like to dry the meat with some kitchen paper, because I find that the moisture interferes with the grilling process.
You can follow the cooking times above if you want.
Other meaty recipes
Curried Pork Chop and Potato Sheet Pan Recipe
Tikka Chicken Skewers with a Cucumber Raita
Sirloin Steak with Chimichurri Sauce
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The Best Crumbed Lamb Cutlets Recipe with Mint Sauce
This lamb cutlet dish is so easy to prepare, yet it looks very impressive. I hope you enjoy!
Ingredients
Mint sauce:
- 4 tablespoons of white or red wine vinegar
- A big handful of mint finely chopped
- 2 tablespoons of sugar
- 4 tablespoons of boiling water
Crumbed Lamb Cutlets:
- 3-4 sprigs of rosemary leaves chopped fine
- 1 cup of breadcrumbs in a bowl seasoned with salt and pepper
- 12 lamb cutlets at room temperature
- 3/4 cup of plain flour in a bowl seasoned with salt and pepper
- 2 eggs beaten in a bowl seasoned with salt and pepper
- A light oil such as vegetable oil or canola oil
- Salt and pepper for seasoning
Instructions
Mint sauce:
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Add all the ingredients to a bowl and give it a good stir, you can then taste it and adjust the flavour to your liking. Once you're satisfied set aside and move onto the cutlets.
Lamb Cutlets:
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Mix the chopped rosemary through the breadcrumbs.
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Dust the cutlets in flour, making sure you shake off the excess.
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Dip the lightly floured cutlets in the beaten egg mixture, making sure each cutlet is well coated.
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Let some of the excess egg drip off before adding to the bowl of breadcrumbs. Coat each cutlet in the breadcrumbs, then transfer onto a tray or plate and set aside.
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Pre-heat a frying pan over high heat for about 1-2 minutes, then add about 1 tablespoon of your oil.
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Add the crumbed cutlets and cook for about 2 - 2½ on each side for medium-rare.
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Let the cutlets rest for a minute or 2, then serve with the mint sauce.
Recipe Notes
- Make the sauce and whatever else you want to make with these cutlets first, so you can then focus all of your attention on cooking the cutlets perfectly.
- When you coat the cutlets in flour, make sure you tap off the excess.
- Follow the cooking times in the post if you're not sure how long to cook the cutlets for.
- Make sure the lamb is at room tempurature, and the pan is nice and hot before cooking these cutlets.
- If you decide to grill the cutlets instead of pan fry them, I recommend that you just season the cutlets or marinade them rather than crumb them.
- If you do marinate the cutlets, give them a quick dab with kitchen paper before you start grilling them, just to get rid of excess moisture.
Aww! You are so sweet – and definitely deserve an award for your blog. Your recipes are amazing, and these lamb chops look so good.
Also, the feta salad looks great, is this a Greek recipe?
Hey Natasha, thanks for the lovely comment. This recipe is actually inspired by the cookery school I did a few years back in a restaurant. Keep up the awesome 30 day challenge and thanks for the Facebook follow (:
Lamb and mint are a delicious combination. Well done.
For the rest of the world, a thin cut of meat dredged in flour, dipped in beaten egg and covered with breadcrumbs is said to be ‘breaded’.
Why do you feel there was a need to say that these ‘crumbed’?
I’ve never flour’d and egg’d lamb before grilling. And I love the mixture with the rosemary. I never had mint jelly with lamb because it never appealed to me, but i like what you did. I’ll forever pass on mint jelly.
Thank you so much, and indeed it is an amazing combo!
Haha fair enough, it works with loads of other sauces that I am sure you’re more than capable of making (:
My apologies I did not realise there was a correct terminology. I will remember that next time. I just new that crumbed lamb cutlets seemed to be a popular dish and I saw loads of people make it this way. (: