This lamb recipe for two is the perfect dish for a romantic occasion. Cook it next time you want to impress someone special and win them over with its irresistible combination of crispy panko breadcrumbs, zesty notes of lemon and tender, juicy meat.
Lamb’s the perfect meat for an easy yet impressive meal. It’s quick to cook and pairs effortlessly with the other flavours used in this recipe.
Choose free-range lamb from Victoria for a quality, locally sourced product. It’s the freshest, tastiest way to eat lamb, free of added antibiotics and hormones and bred according to strict animal welfare standards.
This translates into delicious mouthfuls of meat, with quality that you can really taste!
You’ll also enjoy the health benefits of lamb, which is packed full of protein and offers a generous serving of vitamins and minerals.
More about cuts of lamb
We’ve specified Frenched lamb in this recipe. Frenched lamb means that the meat and fat are removed from the end of the bone, which makes the presentation more appealing (perfect if you’re cooking to impress!). You can buy it already prepared in this way or simply ask your free-range butcher to do it for you.
It’s just one of the many cuts of lamb available, making it one of the most versatile meats with a cut for any occasion.
For a big roast dinner fit for all the family, cook lamb shoulder on the bone. Cooked slowly, the meat will simply fall apart when it’s done with a deliciously tender texture.
Lamb cutlets — Frenched or not — are quick to cook and make a convenient yet tasty meal during the week when you don’t have a lot of time to spare.
Or use shank, taken from the back legs, for slow-cooked stews. Its soft, melt-in-the-mouth texture makes this cut just perfect for this type of dish.
The finishing touches
We’ve suggested serving these tasty lamb cutlets with a wild rocket salad, flavoured with lemon and olive oil, and kipfler potatoes seasoned simply with salt, pepper, olive oil and red wine vinegar.
Both side dishes are a breeze to throw together and will offer you some extra vitamins and minerals to keep you topped up!
It’s worth knowing that wild rocket is high in vitamin C, supporting your immune system, and folate, a B vitamin that helps your body make DNA.
Also high in vitamin C, the potatoes have generous levels of potassium, which is found mainly on the skin. This mineral is known to be beneficial for heart health and for reducing water retention.
These crispy, zesty cutlets are so delicious, you’ll want to make them time and time again!
Ingredients
Crumbed Lamb Cutlets
- 6 Frenched lamb cutlets
- 1 tablespoon Dijon mustard
- 1 cup Plain flour
- 2 Eggs (whisked together)
- 2 tablespoon Milk
- 1 cup Panko breadcrumbs
- 2 tablespoon Parmesan cheese (grated)
- 1 Lemon zest (keep flesh for segments)
- ½ bunch Flat-leaf parsley (chopped)
- 100 gram Butter
- 1 sprig Rosemary
Pickled Lemon and Rocket Salad
- 1 cup Wild rocket leaves
- 1 tablespoon Olive oil
- 1 Lemon
- pinch Caster sugar
- pinch Salt and pepper
Kipfler Potatoes
- 10-12 small sized Kipfler potatoes (skins well scrubbed)
- 2 tablespoon Olive oil
- 1 tablespoon Red wine vinegar
- ½ bunch Chives
- pinch Salt and pepper
Instructions
- Zest the lemon, then carefully segment out the pieces.
- Sprinkle lemon segments well with sugar and salt and set aside to pickle while you crumb the lamb cutlets. Be sure to save any lemon juice to use as salad dressing.
- Smear the cutlets liberally with Dijon mustard.
- Whisk together eggs and milk in a large bowl. Place flour in another large bowl.
- In a third large bowl mix together the breadcrumbs, parmesan, lemon zest and parsley.
- Dip the cutlets in flour and shake off any excess, then dip into the egg mixture and finally into the breadcrumb mix, making sure to press the breadcrumbs into the lamb so that you get a nice even layering and no gaps.
- Place kipfler potatoes in a large saucepan and cover with plenty of cold water. Place over high heat and bring to the boil. Cook, covered, for 10 minutes or until tender. Rinse under cold running water afterwards and drain well.
- To cook the cutlets, heat half the butter in a fry pan over medium-high heat and add in the sprig of rosemary and three pieces of garlic. Once the butter is melted, cook 3 cutlets at a time for 2-3 minutes on each side until golden brown and medium rare. Pour out the butter, wipe out the fry pan and start again using the remaining butter to cook the last 3 cutlets. Use the same sprig of rosemary and add 3 new pieces of garlic.
- To create the salad, mix the pickled lemon segments and rocket leaves and dress with lemon juice, olive oil, salt and pepper.
- Toss cooked potatoes in a bowl with the chives and red wine vinegar. Season with extra salt and pepper if needed.
- Place cutlets (two in the shape of a heart if you wish) with servings of salad and potatoes.
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