Do you need an easy recipe idea for a weeknight dinner?
How about Basil & Parmesan Lamb Cutlets served with Potato & Red Pepper Fritti and a green salad. I made this for dinner on Tuesday night and as usual, there were big smiles all around.
Lamb cutlets are my hubby’s favourite, especially crumbed lamb cutlets! I made the crumb mix with added basil, parmesan cheese and garlic, but you can use whatever herbs (you have available) and/or ingredients that tickle your fancy. Why not try a crumble of Greek feta and finely chopped red onion or cumin spice with lemon zest? The options are endless. I also like to double crumb the lamb cutlets so you have a lovely thick, crunchy coat to bite into – texture and flavour is what I’m saying!
Serve it with my mum’s recipe for Potato & Red Pepper Fritti – perfect with lamb. However, you can serve crumbed lamb cutlets with a number of other side dishes – mashed potato; roasted or steamed veggies; a Greek salad (perfect for the warmer nights ahead); or try blanched green beans tossed in extra virgin olive oil and roasted almond slivers. Click on dish title for link to my mum’s recipe Potato & Red Pepper Fritti.
Lamb is available all year round but I tend to employ it more in spring. I think it is much more flavoursome and tender, and I associate it with warmer weather (maybe cause of the time Ben and I spent holidaying many years ago on the Greek Islands in spring, eating loads of lamb). Whatever the reason, try this recipe – easy, simple & delicious!
Please note: My mum never wasted any food and would always use up every last bit of ingredients. Any left-over breadcrumb mixture and egg wash can be added together and fried to make a breadcrumb frittata .
Lamb cutlets are my hubby’s favourite, especially crumbed lamb cutlets! I made the crumb mix with added basil, parmesan cheese and garlic. Make sure to double crumb the lamb cutlets so you have a lovely thick, crunchy coat to bite into – texture and flavour is what I’m saying!
15 minPrep Time
10 minCook Time
25 minTotal Time
8 to 10 Lamb cutlets
2 cups Breadcrumbs, freshly crumbed if possible
½ bunch Basil, chopped finely
1 cup Parmesan, freshly grated (ask your local deli to do it for you)
1 each Garlic clove, finely chopped
2 tblsp Plain flour (for dusting lamb cutlet)
2 each Eggs, lightly beaten
2 tblsp Olive oil, (for frying)
Pinch Sea salt
- Prepare all ingredients – if possible process some dried out bread (dry out in oven and then blitz in food processor) to form chunky breadcrumbs.
- In a large bowl, combine breadcrumbs, basil, garlic, pinch of sea salt and parmesan cheese.
- In another bowl add the plain flour and in another the eggs lightly beaten.
- Begin to crumb the lamb cutlets by first dusting in the bowl with plain flour, then place in bowl with egg and finally toss into the bowl with breadcrumb mixture. Place on clean plate and repeat process for remaining lamb cutlets.
- Repeat step 4 to re-crumb or double crumb the lamb cutlets. This will give a wonderful thick coat for the cutlets. Once completed, cling wrap the cutlets and allow to sit in fridge for at least 1 hour.
- To cook, place a large fry pan on medium to high heat and then fry lamb cutlets in batches (if your pan is not large enough). You will need to cook cutlets on each side for about 2 mins or until golden brown. Place lamb cutlets in a preheated oven 160c for about 8 to 10 mins to ensure cooked medium/rare (keep in longer if you prefer cutlets cooked medium).
- Take out of oven and cover with foil to allow rest time of meat.
Serve with a side of Potato & Red Pepper Fritti & a green salad.
Any left-over breadcrumb mixture and egg wash can be added together and fried to make a breadcrumb fritter. My mum never wasted any food and would always use up every bit of ingredients.