Crumbed Lamb Cutlets

  • 1 1/2 cups panko crums
  • 3 tsp Simon Gault Home Cuisine Kiwi Seasoning
  • 1/3 cup flour
  • 3 eggs, lightly beaten
  • 12 lamb cutlets, trimmed of fat
  • 120ml olive oil
  • 2 tbsp butter
  • 1/2 cup crème fraîche
  • 2 tsp chopped mint (or more to taste)
  • 2 tbsp jalapeño Tabasco
  • finely grated zest of 1 lemon
  • salt and freshly ground black pepper to taste

Crumbed Lamb Cutlets

Everyone loves the combination of crusty casing and tender lamb. I like to think of these as dinner with a handle, but they also work well as a party nibble. The minted crème fraîche is the perfect accompaniment to the crumbed lamb.

Serves  4

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Cooking time
  1. Place the panko crumbs on a plate and mix in the Kiwi seasoning. Place the flour on another plate and the eggs in a bowl. Dip the cutlets in flour, shaking off excess, then dip into beaten egg, then press into the crumb mixture to coat. Cook immediately or refrigerate until needed.
  2. Heat a large frying pan and add half the oil and butter. When the butter stops sizzling, add the cutlets in batches and cook for 3–4 minutes on each side, depending on thickness, until the coating is crisp and golden. Remove the cutlets and keep warm while cooking the next batch in the remaining oil and butter.
  3. In a small bowl, combine the crème fraîche with mint, Tabasco and half the lemon zest, and season to taste. Place the cutlets on a platter, sprinkle with the remaining lemon zest and serve with the crème fraîche in a bowl alongside.
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From SIMON GAULT MODERN CLASSICS by Simon Gault. Published by Penguin Group NZ. RRP $60.00. Copyright © text, Simon Gault, 2015. Copyright © photographs, Kieran Scott, 2015.