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.