Crumbed Lamb Cutlets
Mouth watering lamb cutlets, perfect for a cold winter night in, sitting by the fire. These homemade breadcrumbs are well worth your time. For that lovely golden colour and extra flavour, use Rich Glen’s Extra Virgin Olive Oil to shallow fry them in. Finish off with Rich Glen’s Sweet Chili sauce, and enjoy!
Makes: 20-24 Cutlets
Prep Time: 20 minutes
Cook Time: 20 minutes
- 20 - 24 lamb cutlets
- 1 white sandwich loaf sliced
- 4 eggs
- 4 garlic cloves crushed
- 1/4 cup water
- 1 cup flour
- 1 teaspoon salt
- 1 teaspoon cracked black pepper
- 1 bunch fresh parsley roughly chopped and stalks discarded
- 1 tablespoon fresh rosemary roughly chopped
- Rich Glen’s Extra Virgin Olive oil
- Rich Glen’s Sweet Chilli Sauce to serve
- Lay the bread out onto a baking tray and leave to dry out overnight. It’s important your bread has been dried out or is a few days old and stale as this will give you the crispiest breadcrumbs.
- Begin by making your egg wash. In a shallow wide bowl, whisk your eggs, garlic and water together and set to the side. By preparing this early the garlic will have time to release its flavour into the eggs.
- Place several lamb cutlets at a time between two pieces of plastic wrap. Using the smooth side of a mallet, pound the cutlets from the centre outwards, avoiding the bone, until the cutlet is roughly 2cm thick and has an even thickness throughout. This step is to ensure the lamb cooks at an even rate. Place your lamb onto a plate and generously salt both sides. Set to the side.
- Roughly tear apart your bread and place into a food processor or blender with the parsley and rosemary. Blend until the bread is still quite chunky and the herbs have been mixed through. We aren’t looking for a fine and crumbly texture with this breadcrumb as it's those chunky crusty parts that make the breadcrumb extra special. If you are using a small blender you will need to do this step in batches. Place your breadcrumbs into a large bowl.
- In a shallow wide bowl, whisk together the flour, salt and pepper and then set up your dredging station. Begin with your flour, followed by the egg wash, followed by the breadcrumbs and then finished with a large clean plate or tray to place the crumbed cutlets in. Take one lamb cutlet and coat both sides evenly with the flour. Then place into the egg wash and coat both sides evenly. Lastly, place into the breadcrumb mixture applying pressure with your hands when you flip the lamb over to ensure the breadcrumbs are evenly coated all over. Place the cutlets onto the clean plate and then repeat this step with the remainder of the cutlets. Place the lamb into the fridge for 30 - 60 minutes to allow the breadcrumbs to set and bring the meat to a cold temperature. This will ensure the meat does not overcook when frying.
- In a large frying pan, add a very generous amount of olive oil until it's about 2 - 3cm deep in the pan. Bring the olive oil to heat. You can check if the olive oil is hot enough by placing a wooden skewer into it and seeing if bubbles form around the skewer. Turn the heat down to low - medium and fry 1 - 2 pieces of lamb cutlets at a time for 3 minutes on one side and then 2.5 minutes on the other or until they are golden and crispy. It’s best to test out one piece of lamb to make sure your cook time and heat levels are accurate. Remember your lamb will continue to cook when you take it off the heat so take it off a few seconds before you feel it’s ready. Place the lamb cutlet onto a cooling rack so the oil can drip off and the bottom does not get soggy
- Enjoy with a simple salad and Rich Glen’s sweet chili sauce to dip in.
- Individually wrap the remainder of the crumbed lamb cutlets that you have not cooked in glad wrap and store in the freezer for up to 3 months.