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Herb-Crusted Lamb Cutlets

Pan-seared lamb cutlets topped with a mint, cheese, and breadcrumb paste, roasted until golden and served after resting.

QuickLambMeatMain CourseBritish

Estimated Nutrition

Per Serving Total
Calories 785.4 kcals 785.4 kcals
Carbohydrates 16.1 grams 16.1 grams
Fat 58.5 grams 58.5 grams
Protein 48.2 grams 48.2 grams
Cook Time
10 mins
Produces
1 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Dairy
30
g
Wensleydale Cheese
with cranberries
15
ml
Butter
softened
GrainsCereals
60
ml
Breadcrumbs
fresh
Meat
3
piece
Lamb Cutlets
flattened with the base of a saucepan or meat tenderiser
NutsSeeds
15
ml
Mint
finely chopped fresh
1
to taste
Salt
1
to taste
Black Pepper
freshly ground

Steps

  • Preheat the oven to 200°C.
  • Fry the lamb cutlets in a hot griddle pan for 30 seconds per side until browned.
  • Mix breadcrumbs, mint, cheese, and butter in a bowl to form a paste and season with salt and pepper.
  • Press the breadcrumb mixture onto the browned lamb cutlets.
  • Transfer the cutlets to a baking sheet and roast for five minutes.
  • Rest the meat for five minutes before serving.