Alive and Cooking
 

Crumbed Lamb Cutlets

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  • 1 lamb rack 
  • 1 lemon
  • 4 sprigs thyme leaves
  • 2 tbsp parsley leaves, roughly chopped 
  • Handful rocket leaves
  • 1 tbsp smoked paprika 
  • Flour 
  • 3 eggs
  • Breadcrumbs
  • Salt 
  • Full cream milk 
  • Extra virgin olive oil 

Separate the lamb into cutlets and bash them until thin. Into a bowl of breadcrumbs, mix through the parsley, thyme, paprika, a grating of lemon zest and a sprinkle of salt and pepper. Whisk the eggs with a splash of milk. Coat the lamb in flour, eggwash and breadcrumbs. Fry in a good amount of oil until crispy and serve on a bed of rocket drizzled with lemon juice. 

Serves 4 

Crumbed Lamb Cutlets