Crumbed Lamb Cutlets
Ingredients
For the lamb cutlets
6 lamb cutlets (French or clean down the bones )
1 tablespoon dijon or mild grain mustard
1 tablespoon honey
Zest of 1 lemon
1 tablespoon lemon juice
Pinch salt
Pinch pepper
2 cups plain flour
3 eggs, lightly whisked
2 cups panko breadcrumbs
1 teaspoon rosemary, finely chopped
1 teaspoon dried oregano
Olive oil (for shallow frying)
For the minted peas
2 tablespoons butter
½ onion, sliced
1 rasher bacon, diced
2 cups frozen peas
½ cup fresh mint, chopped
Salt to taste
Pepper to taste
A splash of water
To serve
Lemon wedges
Method
Start by preparing a quick flavour paste for the lamb. Mix mustard, a little honey, lemon zest and lemon juice in a small bowl. Season the lamb cutlets with salt and pepper, then brush each cutlet with the mustard mixture.
Set up a crumbing station with three bowls: one with plain flour, one with whisked eggs, and one with panko breadcrumbs mixed with rosemary and dried oregano. Dust each cutlet in flour, dip into the egg, then press firmly into the breadcrumbs, holding the cutlet by the bone “handle.”
Heat olive oil in a frying pan until hot. Test by dropping in a few crumbs—if they sizzle and dance, the oil is ready. Lay the crumbed cutlets into the pan using the bone to guide them gently into the oil. Fry for 3–4 minutes per side until golden, crisp and cooked through. Keep warm while you prepare the peas.
For the minted peas, melt butter in a separate pan. Add sliced onion and chopped bacon, cooking until softened and lightly caramelised. Add the frozen peas, chopped mint, and a splash of water. Season with salt and pepper and cook for a few minutes until the peas are tender and glossy.
To serve, spoon a generous layer of minted peas onto a plate, then arrange the crisp lamb cutlets on top. Finish with a wedge of lemon for squeezing.
This creates a crunchy, juicy lamb cutlet with sweet, buttery peas—a dish that both adults and kids will devour instantly.
