Skip to main content
Coles

  • Dairy free
  • Lactose free
  • Nut free
  • Peanut free
  • Sesame free
  • Shellfish free
  • Seafood free
  • No added sugar
  • High in protein
  • 2 serves veg or fruit

Have you ever wondered how to cook crumbed lamb cutlets? Our fool-proof recipe will make you a whizz in the kitchen in 30 minutes.

  • Serves4
  • Cook time15 minutes
  • Prep time15 minutes
crumbed lamb cutlets

Ingredients

  • 2/3 cup (220g) mint jelly
  • 2 tbs finely chopped mint
  • 1 cup (120g) frozen peas
  • 300g snow peas, trimmed
  • 1 Lebanese cucumber, thinly sliced
  • 1 cup flat-leaf parsley leaves
  • 1 cup small mint leaves
  • 60g 4-leaf salad blend
  • 1 cup (75g) panko breadcrumbs
  • 1 tsp ground paprika
  • 2 tsp finely grated lemon rind
  • 12 Australian Lamb Cutlets
  • 1/4 cup (75) aioli
  • 1/4 cup (60ml) Coles Honey & Mustard Salad Dressing
  • Lemon wedges, to serve

Nutritional information

Per serve: Energy: 2530kJ/605 Cals (29%), Protein: 28g (56%), Fat: 26g (37%), Sat Fat: 5g (21%), Sodium: 464mg (23%), Carb: 61g (20%), Sugar: 44g (49%), Dietary Fibre: 7g (23%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 200°C.

  2. Step 2

    Combine the mint jelly and chopped mint in a small bowl. Season. Set aside.

  3. Step 3

    Cook the peas in a saucepan of boiling water for 1 min, adding snow peas for the last 20 seconds or until tender crisp. Refresh under cold water. Drain well.

  4. Step 4

    Thinly slice snow peas and place them on a large platter with the peas, cucumber, parsley, mint leaves and salad leaf blend.

  5. Step 5

    Combine the breadcrumbs, paprika and lemon rind in a shallow bowl. Season lamb all over and then spread the top of each cutlet with aioli. Press it into the breadcrumb mixture to evenly coat.

  6. Step 6

    Heat a large lightly oiled frying pan over medium-high heat. Add cutlets, fat side-down and cook for 4-5 mins or until browned and fat has rendered. Turn and cook crumb-side down for 2 mins or until crumbs are light golden. Turn and cook for a further 2 mins or until lightly browned. Transfer to a baking tray. Roast for 4-5 mins for medium or until cooked to your liking. Set aside for 5 mins to rest.

  7. Step 7

    Drizzle salad with the dressing and season. Gently toss to combine. Top with lamb and serve with lemon wedges.

Recipe tip

Exact cooking time of lamb will depend on the thickness of cutlets and how you like your lamb cooked.

COOK. STORE. SAVE.
Clever storage:
Once cooked and cooled completely, place any leftover lamb crumbed cutlets into an airtight container and store them in the fridge for up to 3 days. They are best reheated before consuming. To reheat, you can pop them in the microwave, however, to prevent them from turning soggy, you’re best to reheat them in the oven instead.

The ultimate crumbing meat: lamb cutlets

Historically, a cutlet is a slice of meat (or vegetable) that has been dipped in egg, coated with breadcrumbs and deep fried; and is believed to have originated from the French word côtelette, first used in the 1680s. Today these cutlets are still widely loved, but in Australia, lamb cutlets continue to lead in popularity for a tasty dinner any night of the week.

But what makes them so good for crumbing? When lamb cutlets are crumbed, the tenderness of the lamb is locked in. What this means is that once they’re cooked and you take that first bite of the crumbed lamb cutlets, you’re met with a satisfying crunch followed by amplified flavours of the succulent, juicy meat, creating an easy weeknight dinner experience for everyone of all ages will love time and time again.

Why you should use aioli instead of egg

The traditional 3-step crumbing method of flour, egg and breadcrumbs has been passed down through many generations, however, it can be messy. That’s why we recommend our easy method for crumbing lamb cutlets using aioli – a popular condiment which adds extra flavour to your cutlet and cuts down on cleaning time. Bonus!

Our step-by-step guide for how to crumb lamb cutlets is so simple, that the kids will love to get their hands into it, too. Cover your cutlet with aioli and dip it into the breadcrumb mixture. That’s it! Keen to add an extra special touch? Try making a homemade aioli recipe.

What is the best way to cook crumbed lamb cutlets? 

How you decide to cook these morsels of meat depends on a variety of factors. For many Aussies, cooking lamb recipes on the barbecue is part of a much-loved entertaining custom. But when it comes to crumbed cutlets, we recommend frying them to get the best results. 

This is how to cook crumbed lamb cutlets in a frying pan: simply heat oil in a frying pan on your stovetop to the point that if a breadcrumb was to be dropped it would sizzle immediately. This will create that golden, crispy shell that will impress your guests when entertaining. Frying crumbed cutlets is also a quick way to cook them, making it an easy midweek meal.

Lamb recipes have long been a popular weeknight meal solution in Aussie households, but making this cut of meat the ultimate showstopper depends on what you serve it with. Try easy salads and sides recipes, roasted veggies, a basic mashed potato topped with your favourite gravy and more. 

FAQs

Crumbed lamb cutlets

Crumbed lamb cutlets
  • Serves4
  • Cook time15 minutes
  • Prep time15 minutes
Ingredients
  • 2/3 cup (220g) mint jelly
  • 2 tbs finely chopped mint
  • 1 cup (120g) frozen peas
  • 300g snow peas, trimmed
  • 1 Lebanese cucumber, thinly sliced
  • 1 cup flat-leaf parsley leaves
  • 1 cup small mint leaves
  • 60g 4-leaf salad blend
  • 1 cup (75g) panko breadcrumbs
  • 1 tsp ground paprika
  • 2 tsp finely grated lemon rind
  • 12 Australian Lamb Cutlets
  • 1/4 cup (75) aioli
  • 1/4 cup (60ml) Coles Honey & Mustard Salad Dressing
  • Lemon wedges, to serve
    Description

    Have you ever wondered how to cook crumbed lamb cutlets? Our fool-proof recipe will make you a whizz in the kitchen in 30 minutes.

    Method
    1. Step 1

      Preheat oven to 200°C.

    2. Step 2

      Combine the mint jelly and chopped mint in a small bowl. Season. Set aside.

    3. Step 3

      Cook the peas in a saucepan of boiling water for 1 min, adding snow peas for the last 20 seconds or until tender crisp. Refresh under cold water. Drain well.

    4. Step 4

      Thinly slice snow peas and place them on a large platter with the peas, cucumber, parsley, mint leaves and salad leaf blend.

    5. Step 5

      Combine the breadcrumbs, paprika and lemon rind in a shallow bowl. Season lamb all over and then spread the top of each cutlet with aioli. Press it into the breadcrumb mixture to evenly coat.

    6. Step 6

      Heat a large lightly oiled frying pan over medium-high heat. Add cutlets, fat side-down and cook for 4-5 mins or until browned and fat has rendered. Turn and cook crumb-side down for 2 mins or until crumbs are light golden. Turn and cook for a further 2 mins or until lightly browned. Transfer to a baking tray. Roast for 4-5 mins for medium or until cooked to your liking. Set aside for 5 mins to rest.

    7. Step 7

      Drizzle salad with the dressing and season. Gently toss to combine. Top with lamb and serve with lemon wedges.