I was inspired to cook up some classic lamb cutlets tonight after being pampered by our friends last weekend with a very similar dish. They’ve basically told me what was in their “crumb” and I improvised a little by adding some lemon and mint in the recipe. I find the freshness of mint combined with the hint of citrus and the wholesomeness of basil pesto and breadcrumb complimented the tender cooked lamb cutlets perfectly! Extremely happy with this recipe, I hope you enjoy it too 🙂
Serves 2 or 3 – Easy Weeknight Dinner
8 – 12 lamb cutlets
1/2 cup breadcrumbs
1/4 cup grated parmesan cheese
1/4 cup toasted flaked almonds
1/4 cup finely chopped fresh basil leaves
1 tsp finely chopped garlic
Grated rind of half a lemon
2 tbsp mint sauce
5 tbsp olive oil
Salt and pepper to season
Fresh salad leaves to serve
In a bowl, combine breadcrumbs, cheese, toasted almonds, basil leaves, garlic, lemon, mint sauce, and olive oil. Season lightly with salt and pepper. Mix well.
Heat frypan and drizzle with some olive oil. Cook lamb cutlets for approximately 1 min on each side.
Arrange cutlets on a baking paper lined tray and spoon a pile of crumb mixture onto each lamb cutlet.
Bake at 200C or 180C fan preheated for approx. 6 – 8 minutes until crumbs start to brown. Serve on a bed of fresh salad leaves.
Can you believe how easy and simple that was? Now sit back and enjoy some yummy lamb cutlets.. if you cook them just right the meat should still be pink and very tender… NOM.