Crumbed Lamb Cutlets Recipes

Steps:

• Place the breadcrumbs, cumin, parsley and coriander into a shallow bowl.
• Season with salt and pepper and mix well.
• Place milk and eggs in another shallow bowl and beat together lightly.
• Place the flour in a third bowl shallow bowl.
• Dip each lamb cutlet first in the flour, shaking off excess, then in the egg mixture.
• Press each cutlet into the breadcrumb mixture.
• Heat 2 tablespoons of the oil in a large frypan over medium heat.
• When hot, add 4 cutlets and cook for 2-5 minutes on each side until crumbs are golden brown and lamb is cooked to your liking.
• Remove from the pan and keep warm while you repeat with the remaining 2 batches of oil and cutlets.
• Serve the lamb cutlets warm or at room temperature, garnished with red chilli and lemon wedges to squeeze.

Steps:

• Preheat oven to 350 degrees F.
• Beat the egg in a bowl shallow enough to hold a whole cutlet.
• Put bread crumbs in a similar bowl beside the whipped egg & then do the same with the flour in a 3rd bowl.
• Roll cutlets in the flour, one at a time, then dip them in the egg before coating them with bread crumbs.
• Heat oil in a large skillet over low heat, then fry cutlets for 6 minutes, 3 minutes on each side.
• On a baking tray, place fried cutlets on their edge so they form a rack & then cover them with aluminum foil.
• Bake 20 minutes for medium or 25 minutes for well-done lamb.

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:

• Preheat oven to 220 degrees C.
• Roll lamb cutlets in polenta to give a generous coating.
• Heat frypan to quite hot and add a little oil.
• Place 6 cutlets in the pan and cook until brown, but by no means cook.
• Transfer cutlets to an oven tray.
• Repeat process with the remaining lamb cutlets.
• Bake cutlets for 10 minutes in oven or until lamb is cooked the way you like.
• Serve immediately.

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.