Crumbed lamb cutlets
Golden crumbed lamb cutlets with cumin and a punchy lemon, coriander and mustard yoghurt sauce, ready in 30 minutes for an easy midweek dinner.
Ingredients
Directions
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- Step 1: Season the lamb cutlets with salt, pepper and half the cumin.
- Step 2: Combine flour, remaining cumin and fine salt in a shallow bowl, mix well to combine.
- Step 3: Place eggs in a shallow bowl and panko in a third shallow bowl.
- Step 4: Dip cutlets into flour, turning to coat completely, then shake off excess.
- Step 5: Dip into egg, allowing excess to drip off, then dip into breadcrumbs and press down on breadcrumbs to coat firmly.
- Step 6: Place crumbed cutlets on a plate.
- Step 7: Combine yoghurt, coriander and mustard in a small bowl. Season with salt to taste.
- Step 8: Zest the lemon and juice 1 half. Add to yoghurt and mix well.
- Step 9: Heat oil in a large frying pan on medium high heat.
- Step 10: Cook cutlets in batches, based on their thickness (thicker cuts will need longer to cook) for 2-3 minutes each side, until golden brown.
- Step 11: Transfer to a tray with a rack and keep warm while cooking remaining cutlets.
- Step 12: Season cutlets with salt. Serve with yoghurt dipping sauce and a simple potato salad on the side.
Video
About this recipe
Juicy lamb cutlets, crumbed and golden, ready for a dunk in a punchy yoghurt and mustard sauce. There’s cumin in the crumb for a little earthy kick, and the lemony dip keeps things bright. Perfect for a midweek dinner.
Keywords: Crumbed lamb cutlets, Dinner, New Zealand, Lamb, Fried, Quick, Spicy, Protein, crumbed lamb cutlets recipe, crispy breaded lamb chops, lamb cutlets with yoghurt sauce, cumin crumbed lamb cutlets, quick lamb cutlet dinner, pan fried lamb cutlets, 30 minute lamb dinner
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