These Crumbed Lamb Cutlets are a delightful and crispy dish, perfect for any dinner! The tender lamb is coated in a flavorful mixture of panko breadcrumbs, Pecorino Romano cheese, and spices, then shallow fried until golden and crispy. The result is a satisfying texture contrast, with juicy, tender meat inside and a crispy exterior. It’s a simple recipe that requires minimal ingredients, yet delivers maximum flavor, making it a family favorite!

Full Recipe:

Ingredients

• 8 lamb cutlets

• 1 cup panko breadcrumbs

• ⅓ cup Pecorino Romano cheese, grated

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon dried parsley

• 1 teaspoon paprika

• ¼ teaspoon salt

• ¼ teaspoon black pepper

• 1 cup all-purpose flour

• 2 eggs, whisked

• ½ cup olive oil (for frying)

Directions

1. Prepare the Breadcrumbs: In a small bowl, combine panko breadcrumbs, Pecorino Romano cheese, garlic powder, onion powder, parsley, paprika, salt, and black pepper. Use a mini whisk to mix the ingredients thoroughly.

2. Prep the Lamb Cutlets: Pat the lamb cutlets dry using paper towels. Dredge each cutlet first in flour, then dip in the beaten eggs, allowing any excess to drip off, and finally coat thoroughly with the breadcrumb mixture.

3. Heat the Oil: Heat the olive oil in a large frying pan over high heat for 2-3 minutes. To test the oil’s temperature, drop a breadcrumb into the oil. If it sizzles, the oil is ready.

4. Fry the Cutlets: Place the crumbed lamb cutlets into the hot oil, cooking for about 3 minutes per side or until golden brown and crispy. You may need to cook in batches.

5. Rest and Serve: Once cooked, transfer the cutlets to a paper towel-lined board to rest for 2-3 minutes. Serve with lemon wedges and a side of yogurt or your favorite dipping sauce.

Nutrients (per serving)

• Calories: 1201 kcal (based on 2 cutlets)

• Carbohydrates: 36g

• Protein: 54g

• Fat: 92g

  • Saturated Fat: 40g

  • Polyunsaturated Fat: 8g

  • Monounsaturated Fat: 37g

• Cholesterol: 298mg

• Sodium: 551mg

• Potassium: 691mg

• Fiber: 2g

• Sugar: 1g

• Vitamin A: 401 IU

• Calcium: 177mg

• Iron: 7mg

Why Crumbed Lamb Cutlets Are So Irresistible

The beauty of crumbed lamb cutlets lies in the combination of the tender, juicy meat and the crispy, flavorful crust. The panko breadcrumbs give the exterior a light, airy crispness, while the Pecorino Romano cheese adds a savory depth to the breading. The garlic powder, onion powder, paprika, and parsley offer aromatic flavor notes that complement the richness of the lamb without overpowering it.

The process of shallow frying the lamb cutlets ensures that the crust becomes beautifully golden and crispy, while the meat remains tender and juicy inside. This contrast of textures is what makes crumbed lamb cutlets so irresistible. They’re hearty, flavorful, and just indulgent enough to make them a true treat.

How to Make Crumbed Lamb Cutlets

This recipe is simple to follow, with just a few steps to create a delicious meal. Here’s how to prepare these crumbed lamb cutlets:

1. Prepare the Breadcrumbs:
   In a small bowl, combine the panko breadcrumbs, grated Pecorino Romano cheese, garlic powder, onion powder, dried parsley, paprika, salt, and black pepper. Use a mini whisk or fork to mix everything thoroughly, ensuring the breadcrumbs are evenly seasoned with the spices.

2. Prep the Lamb Cutlets:
   Pat the lamb cutlets dry with paper towels to remove any excess moisture. This helps the breading adhere better to the meat. Dredge each lamb cutlet first in all-purpose flour, ensuring it’s coated evenly. Then, dip the cutlet into the beaten eggs, allowing any excess egg to drip off. Finally, coat the cutlet thoroughly with the breadcrumb mixture, pressing gently to ensure the breadcrumbs stick well.

3. Heat the Oil:
   In a large frying pan, heat the olive oil over high heat for 2-3 minutes. To test if the oil is hot enough, drop a breadcrumb into the oil. If it sizzles, the oil is ready for frying.

4. Fry the Cutlets:
   Place the breaded lamb cutlets into the hot oil and cook for about 3 minutes per side, or until they are golden brown and crispy. Depending on the size of your pan, you may need to cook the cutlets in batches to avoid overcrowding. This will ensure that each cutlet cooks evenly and crisps up perfectly.

5. Rest and Serve:
   Once the cutlets are cooked, transfer them to a paper towel-lined board to rest for 2-3 minutes. This helps remove any excess oil and allows the juices to settle in the meat. Serve the cutlets with lemon wedges for a touch of acidity, or pair them with a side of yogurt or your favorite dipping sauce for added flavor.

Serving Suggestions

Crumbed lamb cutlets can be served with a variety of sides, making them a versatile dish for any occasion. Here are a few ideas for what to serve with your lamb cutlets:

• Salads: A fresh, crisp salad is the perfect accompaniment to the rich and savory lamb. Consider a Mediterranean-style salad with cucumbers, tomatoes, olives, and feta, or a simple green salad with a tangy vinaigrette.

• Roasted Vegetables: Roasted vegetables, such as carrots, potatoes, or Brussels sprouts, complement the lamb perfectly. Their earthy flavors provide a nice balance to the richness of the cutlets.

• Dipping Sauces: Lamb cutlets are delicious when paired with a variety of dipping sauces. Try serving them with a yogurt-based sauce, such as tzatziki, or a tangy mint sauce for an extra burst of flavor.

• Grains: If you’re looking for a more filling side, consider serving the lamb with couscous, quinoa, or rice. These grains soak up the flavorful juices from the lamb, making for a satisfying meal.

Nutritional Benefits of Crumbed Lamb Cutlets

While lamb cutlets are an indulgent dish, they offer a good amount of protein and essential nutrients, making them a filling and satisfying meal. Each serving of two lamb cutlets contains approximately 1201 calories, with 54g of protein to support muscle growth and repair. The fat content is 92g, which is primarily from the lamb and olive oil. Though the saturated fat content is 40g, the lamb also provides monounsaturated fats (37g), which are heart-healthy.

Lamb is also a great source of iron, which is essential for red blood cell production, and potassium, which supports healthy muscle function. Each serving of crumbed lamb cutlets provides 2g of fiber, which aids in digestion and helps maintain a healthy digestive system.

Making It Your Own

While the basic recipe is delicious as-is, there’s room for customization to suit your taste preferences:

• Cheese Variations: If you don’t have Pecorino Romano cheese, you can substitute it with Parmesan or any other hard cheese you prefer. Each option will bring a slightly different flavor profile to the breadcrumbs.

• Spice It Up: If you like your food with a bit of heat, you can add red pepper flakes to the breadcrumb mixture or even a dash of cayenne pepper for extra spice.

• Herb Variations: While dried parsley is a great addition, you can also experiment with other herbs like thyme, rosemary, or oregano to bring a different aromatic flavor to the breading.

• Baking Option: If you prefer not to fry the cutlets, you can bake them in the oven at 400°F (200°C) for 20-25 minutes, flipping them halfway through, until golden and crispy.

Conclusion

Crumbed lamb cutlets are a simple yet delicious dish that brings together the best of savory, tender lamb and a crispy, flavorful crust. This recipe is easy to make and perfect for a weeknight dinner, a special occasion, or when you simply want to indulge in a satisfying, comforting meal. The combination of panko breadcrumbs, Pecorino Romano cheese, and spices creates a beautifully seasoned crust, while the lamb cutlets remain juicy and tender on the inside.

Whether served with a fresh salad, roasted vegetables, or a dipping sauce, these crumbed lamb cutlets are sure to become a favorite in your household. With their easy preparation and irresistible flavor, they’re a dish that will impress every time.