Easter is upon us this week, marking an important occasion for Australians—it tends to be the final weekend of warmer weather before the cooler months take over. This holiday also allows for extended lunches during a delightful four-day weekend. While Good Friday is typically designated for seafood, both Easter Saturday and Sunday are ideal for enjoying lamb, especially these delightful crumbed lamb cutlets.
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Crumbed Lamb Cutlets
At times, I feel that some of my dishes capture the essence of Australian cuisine. Without a doubt, crumbed lamb cutlets are an Aussie staple. During my childhood, lamb cutlets were a beloved family dish. I often wondered what made my mum’s crumbed lamb cutlets stand out from all the others. Eventually, I realized it was the breadcrumbs!
Feeling crumby? Have some crumbies!
I’ve incorporated breadcrumbs into numerous recipes. They add an exceptional texture, especially when prepared correctly—they can be incredibly flavorful. I utilize a variety of herbs, like parsley and rosemary, blending them with white bread. I prefer them finely crushed, but not to the point of powder, as they must retain a character in the dish. Although I love using an excellent sourdough loaf, I recommend opting for an inexpensive loaf of white bread for breadcrumbs. The less expensive, the better! Store-bought breadcrumbs tend to be pulverized too finely, turning into more of a flour than proper breadcrumbs, which can disintegrate upon contact with heat and create a soggy mixture.
Green Crumbs!
The inclusion of herbs in this recipe results in a vibrant green hue for the breadcrumbs! They bring a playful touch to the meal, especially when hosting a lengthy lunch. I utilize a generous amount of parsley for freshness and color, complemented by a hint of rosemary since lamb and rosemary pair beautifully. What delights me about these breadcrumbs is that you can prepare them in bulk ahead of time! They last a few days in the fridge stored in a ziplock bag or Tupperware, and they can also be frozen. So even if you’re planning to make just a small batch of crumbed lamb cutlets for yourself, I encourage you to create the full batch of breadcrumbs!
What Should I Serve It With?
The pairing possibilities are endless! These crumbed lamb cutlets will complement my Rainbow antipasto pasta salad, accompanied by some delicious focaccia. You could even prepare a zesty yogurt sauce or accompany them with a sweet chili dipping sauce, which happens to be my personal favorite.
Make Ahead of Time
If you find yourself with an excess of lamb cutlets, they can easily be frozen! Simply crumb the cutlet, coat it, and then wrap each one individually in plastic wrap before storing in the freezer for up to two months. When you’re ready to cook, just remove from the freezer and let them defrost before frying. The breadcrumbs will maintain their shape and taste just as delightful as when freshly made!
If you have any queries or would like to provide feedback, please feel free to do so! I genuinely enjoy addressing your culinary questions and hearing your thoughts on my recipes.
Should you create this lamb dish, don’t forget to tag me on Instagram, TikTok or Pinterest so I can admire your amazing creations!
Crumbed Lamb Cutlets
With Easter nearing, are you pondering what dish to take to the lunch gathering? Consider my crumbed lamb cutlets!
Ingredients
- 24 lamb cutlets
- 650 g white sandwich loaf 1.4lbs – sliced
- 4 eggs
- 4 garlic cloves crushed
- 1 cup flour
- 1 bunch fresh parsley roughly chopped
- 1 tbsp fresh rosemary roughly chopped
- 1 cup olive oil 8oz
Instructions
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Lay the bread slices on a baking tray and leave them out to dry overnight. It’s essential that the bread is dried out or stale, as this will provide the crispiest breadcrumbs.
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Start by preparing your egg wash. In a shallow wide bowl, whisk the eggs and garlic. Set aside to allow the garlic to infuse its flavor into the eggs.
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Place several lamb cutlets between two pieces of plastic wrap. Using the flat side of a mallet, pound the cutlets from the center outwards, being careful not to hit the bone, until they are about 2cm thick and uniformly thick throughout. This ensures even cooking. Season both sides with salt and pepper.
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In a food processor, combine the bread, parsley, and rosemary. Blend until the mixture is still chunky and the herbs are well mixed. We aim for a coarse texture, as those chunky bits enhance the breadcrumb experience. Process in batches if your blender is small. Transfer the breadcrumbs to a large bowl.
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In another shallow bowl, combine the flour and season with salt and pepper, whisking until mixed.
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Prepare your dredging station: start with the flour, followed by the egg wash, then the breadcrumbs, and finish with a clean plate or tray for the crumbed cutlets. Take a lamb cutlet and coat both sides with flour, then dip it into the egg wash, making sure it’s coated, followed by the breadcrumb mixture while gently pressing down to ensure the breadcrumbs adhere well. Place the cutlets on the clean plate and repeat with the remaining cutlets.
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In a large frying pan, heat the olive oil over medium-high heat until it’s about 2-3cm deep. Check if the oil is ready by placing a wooden skewer in it; if bubbles form around it, the oil is hot enough. Reduce the heat to medium and fry 1-2 lamb cutlets at a time, cooking for 3 minutes on one side and 2.5 minutes on the other until they are golden and crispy. It’s wise to do a test cutlet first to gauge cook times and heat levels. Transfer the cutlets to a cooling rack, allowing excess oil to drip off, and rest for 5 minutes before cutting in.
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Serve immediately. If you aren’t consuming all the lamb cutlets right away, simply wrap any uncooked crumbed cutlets in plastic wrap and freeze for up to 2 months.