Herb-Crusted Lamb Cutlets

Pan-seared lamb cutlets topped with a mint, cheese, and breadcrumb paste, roasted until golden and served after resting.

Quick Lamb Meat Main Course British

Estimated Nutrition

Calories

785.4

kcal / serving

785.4 kcal total

Carbs

16.1g

per serving

16.1 g total

Fat

58.5g

per serving

58.5 g total

Protein

48.2g

per serving

48.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Wensleydale Cheese

with cranberries

Butter

softened

GrainsCereals

Breadcrumb

fresh

Meat

piece

Lamb Cutlet

flattened with the base of a saucepan or meat tenderiser

NutsSeeds

Mint

finely chopped fresh

to taste

Salt

to taste

Black Pepper

freshly ground

Method

Rest the meat for five minutes before serving.

Preheat the oven to 200°C.

Fry the lamb cutlets in a hot griddle pan for 30 seconds per side until browned.

Mix breadcrumbs, mint, cheese, and butter in a bowl to form a paste and season with salt and pepper.

Press the breadcrumb mixture onto the browned lamb cutlets.

Transfer the cutlets to a baking sheet and roast for five minutes.