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Lemon & herb lamb cutlets

Lemon & herb lamb lollipops

Lemon & herb lamb cutlets

Name: Lemon & herb lamb cutlets
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 10
Cuisine: British
Ingredients: 2 x 8-bone rack lamb cutlets French-trimmed (ask your butcher to do this); 2 tbsp plain flour; 1 egg; 3 tbsp milk; 100g fresh breadcrumb; small bunch parsley finely chopped; zest 2 lemons; vegetable oil for frying

Cassie Best

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Serves 8 - 10

More effort

Prep: 25 mins

Cook: 30 mins

A star rating of 4 out of 5.1 ratingRate

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Serve these crunchy cutlets at room temperature alongside a dip and encourage everyone to dig in with their hands

Freezable

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Ingredients

Nutrition

Units:

MetricUS

2 x 8-bone rack lamb cutlets

French-trimmed (ask your butcher to do this)
2 tbsp plain flour
1 egg
3 tbsp milk
100g fresh breadcrumb
small bunch parsley

finely chopped
zest 2 lemons
vegetable oil

for frying

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Nutrition: per serving (10)

kcal332
fat17g
saturates8g
carbs10g
sugars1g
fibre0g
protein35g
salt0.5g

Method

step 1

Slice the lamb cutlets between the bones to give you 16 pieces. Remove any big pieces of fat. Cover the cutlets with cling film and lightly bash the meat with a rolling pin to flatten slightly. Put the cutlets in a bowl and sprinkle with flour and some seasoning, tossing to coat.
step 2

Whisk the egg and milk in a shallow bowl. Place the breadcrumbs, parsley and lemon zest in another. Heat the oven to 200C/180C fan /gas 6. Heat enough oil in a large frying pan to come 0.5cm up the side.
step 3

Dip each lamb cutlet into the egg mixture, then into the breadcrumbs, pressing gently to help crumbs stick. Cook each cutlet in the hot oil for 2 mins each side until golden brown – you will need to do this in batches. Drain on a plate lined with kitchen paper. When all cutlets have been fried, place on a baking tray and cook in the oven for 3 mins more. This will ensure that any parts of the bone that did not touch the pan have been cooked. Leave to cool, then chill if making ahead or pack into containers for your picnic.

Recipe from Good Food magazine, August 2013

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