Breaded Lamb Cutlets Recipes

Steps:

• Heat oven to 220C/200C fan/gas 7. Put the peppers, sweet potato, courgettes and onion on a large baking tray and drizzle over the oil. Season with lots of ground black pepper. Roast for 25 mins.
• Meanwhile, trim the lamb of as much fat as possible. Mix the herbs with a few twists of ground black pepper and pat all over the lamb.
• Take the vegetables out of the oven, turn over and push to one side of the tray. Place the cutlets on the hot tray and return to the oven for 10 mins.
• Turn the cutlets and cook for a further 10 mins or until the vegetables and lamb are tender and lightly charred. Mix everything on the tray and serve.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium bowl, combine the eggs and the Worcestershire sauce; stir well. Dip each lamb chop in the sauce and then lightly dredge in the bread crumbs. Then arrange them in a 9x13-inch baking dish.
• Bake at 375 degrees F (190 degrees C) for 20 minutes, turn chops over, and cook for 20 more minutes, or to desired doneness.

Steps:

• Trim off any excess fat from each cutlet, flatten slightly with a meat mallet.
• Combine breadcrumbs, parsley, basil and cheese. Coat cutlets in flour dip into egg then coat completely in breadcrumb mixture.
• Lay cutlets flat on a tray or plate in a single layer, place in refrigerator for 10 Min's this makes them easier to handle.
• Heat a couple of tablespoons of oil in fry pan add lamb ( you may need to use a couple of pans) Cook until browned on both sides turn the heat down and continue cooking until cooked as desired, turning occasionally, I do this instead of finishing in the oven as the coating tends to lose its crispiness.
• I have allowed for three cutlets per person so make 16 if you want four per person.
• Serve with mash, roasted or boiled potato and vegetable.

Steps:

• Preheat oven to 200 degrees. If you are using rib or loin slices, pound them lightly with heel of your hand until they are about 1/2 inch thick. If you are using leg slices, put them between 2 pieces of wax paper or plastic wrap and pound with a mallet or rolling pin until they are about 1/2 inch thick. Put a large nonstick or well-seasoned skillet over medium-high heat and add half the oil.
• When oil shimmers, dip a piece of lamb in eggs, then press both sides into bread crumbs. Put the slices in the skillet; do not crowd. Season with salt, pepper and cumin.
• As each slice browns, flip it. Adjust heat so that each side browns in about 2 minutes. Keep finished pieces warm in the oven. Add the remaining oil to the pan when necessary. Serve with parsley and lemon slices.

Steps:

• Dip chops in olive oil; coat with cheese. Dip in eggs, then in bread crumbs to coat nicely.
• Heat some butter (or olive oil) in a skillet. Add breaded chops and fry, over medium high heat, uncovered, for about 4 to 5 minutes a side or until just pink in the middle, and browned on outside.
• Remove chops to a plate and serve as is, with lemon wedges or with couscous, or lima bean puree (recipe follows).

Steps:

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

Steps:

• Season the flour with the sesame seeds, salt and pepper.
• Dip the lamb into the seasoned flour, coating it evenly all over.
• Mix together the Parmesan cheese and the bread crumbs and season with salt and pepper.
• Preheat the oven to 400 degrees F.
• Dip the the lamb first in the beaten egg and then in the Parmesan crumb mixture and coat all over, pressing the crumbs into the lamb.
• Roast the lamb for about 20 minutes (or until done to your taste).
• Cut the lamb into 4 pairs of cutlets and serve with the lemon wedges.
• Garnish with the parsley and shavings of Parmesan.

Steps:

• break egg into a bowl and whisk.
• Dip cutlets into egg to coat.
• coast cutlets in dry stuffing mix as you would to bread them.
• place on a baking tray and cook at 350F for approx 40 minutes or until golden.
• DO NOT turn them over.

Steps:

• Chops: Prepare Mint Sauce befor starting the lamb chops so it has a maximum amount of time to steep.
• Season lamb chops to taste with granulated garlic and onion, salt, pepper, and cayenne to taste, and rub all over with Worcestershire sauce.
• Allow to marinate, refrigerated, for at least 4 hours or overnight.
• Prepare breading, cover, and set aside at room temperature.
• About 1 hour before serving, sear chops on all sides in a little olive oil over high heat until browned on all sides, about 1 minute per side.
• Allow chops to cool enough to handle.
• Brush all over with Dijon mustard,, and press a generous layer of the breadcrumb mixture all over the chops.
• Set the chops upright on the bone end in a lightly oiled ovenproof casserole, and refrigerate until 30 minutes before serving.
• Place in a preheated 450degF, reduce heat to 400degF, and bake until breadcrumb mixture is nicely browned.
• Drizzle chops lightly with Mint Sauce if desired, and serve remainder of sauce on the side.
• Serve with oven fried rosemary potatoes and asparagus or spinach braised with garlic, onions, and toasted pinenuts.
• Mint Sauce: Place all ingredients in a small glass bowl, except the 2 Tbsp of reserved mint leaves.
• Mash mint against the side of the bowl with a fork or spoon to bruise and crush.
• Allow to set at room temperature, stirring occasionally, while meat marinates.
• Strain shortly before serving, pressing on solids to extract as much liquid as possible.
• Season to taste with salt and pepper if desired.
• Chop reserved leaves, and stir into liquid just before serving.
• Serve at room temperature.
• Breading: To prepare breading, grate bread fairly coarsely, or pulse a few times in a processor; pull out larger pieces, and chop or process them some more.
• You don't want the crumbs powdered.
• Toss together everything except olive oil, and season generously to taste with salt and pepper.
• Drizzle with olive oil, and toss and toss, and drizzle and drizzle until nicely moistened.
• Cover, and set aside.

Steps:

• Heat broiler.
• Mix butter and mustard in shallow dish until blended. Combine bread crumbs and herbs in separate shallow dish.
• Spray rack of broiler pan with cooking spray. Dip chops, 1 at a time, in butter mixture, then in crumb mixture, turning to evenly coat both sides of each chop with each ingredient. Place on prepared broiler pan.
• Broil, 4 inches from heat, 5 to 6 min. on each side or until done (160°F).

Steps:

• Place the lamb on a greased rack in a greased roasting pan; rub with garlic, salt and pepper. Bake, uncovered, at 375° for 20 minutes., In a small bowl, combine the bread crumbs, butter, parsley and thyme. Press onto the meat. , Bake 20-30 minutes longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

Steps:

• With a meat pounder, gently pound the meat to form an even chop, not to flatten to pancake.
• Place each chop in the cheese, shaking off excess.
• Turn each side of the chop in the beaten egg, shaking off the excess.
• Turn each chop in the bread crumbs, shaking off excess.
• Transfer to a platter.
• In a large skillet, heat oil to moderately high heat. Cook chops until golden brown, about 4 minutes per side. Season with salt and pepper to taste. Drain briefly on paper towels.
• Transfer to warmed dinner plates and serve immediately.

Steps:

• Preheat the oven to 200°F. If you're using rib or loin slices, pound them lightly with the heel of your hand until they are about 1/2 inch thick. If you're using leg, put them between 2 sheets of wax paper or plastic wrap and pound with a mallet or rolling pin until they are about 1/2 inch thick. Put a nonstick or well-seasoned skillet over medium-high heat and add the oil.
• When the oil shimmers, dip a piece of lamb in the egg and press both sides into the bread crumbs. Add to the skillet; do not crowd-you will have to cook in batches. When the meat is in the skillet, season it with salt and pepper and sprinkle it with a pinch of cumin if you like.
• As the meat browns, flip it and brown the other side; adjust the heat so that each side browns in about 2 minutes; the meat should remain rare. As the pieces finish, put them on an ovenproof platter and keep them warm in the oven. When they are all done, garnish with parsley if you like and serve with lemon wedges.