It’s Easter this week which means something significant for Australians – it’s often the last weekend of warmer weather before the colder months settle in. It also means long lunches for a four-day weekend. Although Good Friday is traditionally reserved for seafood, Easter Saturday and Sunday are the perfect day for lamb. In particular, these crumbed lamb cutlets.
Crumbed lamb cutlets
Sometimes I feel like my dishes are a very Australian dish. And, I think that crumbed lamb cutlets are such an Aussie classic. When growing up lamb cutlets were a family favourite. I always wondered what it was about my mum’s crumbed lamb cutlets that made them better than any other ones that I’d had. Then, it occurred to me – the breadcrumbs themselves!
Feeling crumby? Have some crumbies!
I’ve used breadcrumbs in so many of my recipes. I think that they add such a great texture and if you make the correct – they’re so flavourful. I use lots of herbs – parsley and rosemary. I also use white bread and just blitz it all up. I make them fine but not too fine because you want them to be a part of the dish. It’s very rare that you will not see my use a gorgeous loaf of sourdough. But I always recommend buying a very cheap loaf of white bread for these breadcrumbs. The cheaper the better for this recipe! Store bought breadcrumbs are usually so finely blended that they become more of a powder than a breadcrumb. This makes them break apart as soon as they hit the pan. They can even become a soggy mess.
Green crumbs!
The use of herbs in this recipe make the breadcrumbs a bright green colour! They are such a fun part of the meal and really add something to the table – especially when preparing a whole long lunch. I use a whole bunch of parsley for that freshness and colour and just a touch of rosemary because lamb and rosemary are a match made in heaven. What I love most about these breadcrumbs is the fact that they can be made in advance and in a large batch! They keep for a few days in your fridge when stored in a ziplock bag or Tupperware and can also be frozen. So if you’re thinking of only making a small amount of crumbed lamb cutlets for yourself, still go ahead and make the full batch of breadcrumbs!
What should I serve it with?
Oh, the limitless options to have it with! They will go perfectly with my Rainbow antipasto pasta salad and some focaccia on the side. You could also make a delicious tangy yoghurt sauce or serve them with some sweet chilli dipping sauce (my personal favourite).
Make ahead of time
If you find yourself in the position where you have too many lamb cutlets, they are able to be frozen! Crumb the cutlet, bread it and then individually wrap them in plastic wrap and store in the freezer for up to 2 months. When you are ready to cook them, simply take out of the freezer and leave to defrost before frying. The breadcrumb will hold it’s shape and be just as delicious when cooked fresh!
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Crumbed lamb cutlets
Ingredients
- 24 lamb cutlets
- 650 g white sandwich loaf 1.4lbs - sliced
- 4 eggs
- 4 garlic cloves crushed
- 1 cup flour
- 1 bunch fresh parsley roughly chopped
- 1 tbsp fresh rosemary roughly chopped
- 1 cup olive oil 8oz
Instructions
- 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 and garlic. 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 season both sides with salt and pepper.
- Into a food processor or blender, combine the bread, 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, add the flour and season with salt and pepper. Whisk until combined.
- Set up your dredging station. Begin with the 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 on. 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 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.
- In a large frying pan on a medium – high heat, bring the olive oil to heat. The olive oil should be 2 - 3cm deep in the pan. 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 lamb cutlet to make sure your cook time and heat levels are accurate. Place the lamb cutlet onto a cooling rack so the oil can drip off and the bottom does not get soggy. Leave to rest for 5 minutes before slicing into it.
- Serve immediately. If you are not eating all of the lamb cutlets straight away, 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 2 months.
Absolutely delicious. I just came back from abroad (I’m American) and got addicted to the taste of lamb on my travels. This dish totally satisfied my cravings.
Quick note though: I only made 10 cutlets and that was more than enough for 3 people so 24 cutlets seems a bit excessive for 4. Also flour is not listed as an ingredient in the list but you do need it.
I am so glad you liked them! Flour is listed in the recipe list. Perhaps you just missed it! Thanks for the feedback around the serving size. I will update that!