Crumbed Lamb Cutlets are a favourite in our house. With my Pop raising his own lamb, we always seem to have some chops in the freezer and what better way to eat them then crumbed and shallow fried in a pan!
Ingredients
There isn’t really a lot to this recipe. Some basic kitchen staples and seasonings will help you transform the humble (but delicious!) lamb cutlet into a family favourite! So other than the cutlets, you’ll need…
Eggs – eggs are essential to make sure the breadcrumbs stick to the cutlets.
Breadcrumbs – they wouldn’t really be ‘crumbed cutlets’ if they weren’t crumbed, would they? You don’t really need to get fancy here. Any breadcrumbs will work.
Seasonings – you really don’t need to go overboard with the seasons. All I’ve used in this recipe is salt and garlic powder. The key is to be generous with the salt as some of it does fall off in the oil. You can also add some salt once the cutlets have been removed from the oil.
Oil – obviously to fry chops you’re going to need some oil!
How to Make Crumbed Lamb Cutlets
In my opinion, the best way to cook crumbed lamb cutlets is to fry them. You can try them in the oven, you can try them in the air fryer. But fried cutlets are on a whole different level. And this recipe is so easy and quick to make! It only takes a couple of simple steps…
- Combine breadcrumbs, salt and garlic powder in a shallow bowl. Add beaten eggs to separate shallow bowl.
- Dip cutlets in egg. Evenly coat in breadcrumbs and fry on both sides until golden brown, about 3 minutes on each side for medium-rare.
Helpful Tips and FAQS:
To make this process a little less messy, always have a dry hand and a wet hand. Use the wet hand to dip the cutlets in the egg, and the dry hand for the breadcrumbs. It prevents you getting breadcrumbs stuck all over your hands.
Can I Use Loin Chops Instead of Cutlets?
Yes, you can absolutely use loin chops for this recipe!
Can I Cook Them in the Air Fryer?
You can definitely cook these cutlets in the air fryer, although I personally prefer them fried!
Serving Suggestions:
These crumbed lamb cutlets are delicious with just about anything but here are a few great ideas…
Crumbed Lamb Cutlets
Ingredients
- oil for frying
- 1 cup breadcrumbs
- 1 tsp salt plus extra to serve
- ½ tsp garlic powder
- 2 eggs beaten
- 8 lamb cutlets trimmed (see notes)
Instructions
- Pour oil in a large frying pan over medium-high heat until base is covered with oil
- Add breadcrumbs, salt and garlic powder to a large shallow bowl and mix to evenly combine. Add eggs to a separate large shallow bowl
- Dip cutlets, one at a time, in egg making sure they are evenly coated on both sides. Dip each cutlet in breadcrumbs, making sure each one is evenly coated. Set aside on a plate
- Shallow fry cutlets in batches in heated oil for 3 mins on each side for medium-rare, or until cooked to your liking, and golden on each side. Transfer to a plate lined with paper towel. Serve immediately.
Notes
- Whilst it’s not essential, removing the fat does make this recipe nicer! So ask your butcher to trim the fat from the bone or do it yourself at home…but you can also keep it on if you like!
Join the Community
If you want to be up to date with the latest recipes and articles, then Instagram or Facebook is a great place to connect!
Or if you want to join the conversation for recipes, inspiration and friendly chitchat then check out our Facebook Group!
