Crispy, golden lamb cutlets paired with a vibrant homemade parsley pesto – this recipe is all about simple ingredients done right. Using Fogdog’s Gluten Free Breadcrumbs for the perfect crunch, these cutlets are easy to prepare and full of flavour. Ideal for a weekend lunch or an easy midweek dinner, they’re guaranteed to be a crowd-pleaser. Serve with your favourite seasonal sides for a main, or as a stand-alone starter.
Ingredients (serves 3-4)
- 12 lamb cutlets*
- Half packet of Fogdog Gluten Free Breadcrumbs
- 2 eggs, whisked
- 1 cup white or wholemeal flour
- Olive oil for frying
*If your cutlets are more than 1cm thick, cover them with plastic wrap, place on a chopping board and bash them with a rolling pin, to make them slightly thinner.
For the parsley pesto:
- 40g flat-leaf parsley
- 40g pine nuts (or cashew nuts), toasted
- 60g parmesan cheese, grated
- 2 cloves garlic, minced
- 80ml extra virgin olive oil
- 2 Tbsp lemon juice freshly squeezed
- Pinch of freshly ground salt and pepper
Method
First the pesto:
- Toast the pine nuts in a dry pan over medium heat until golden, then set aside to cool.
- Place the parsley, pine nuts, and minced garlic in a food processor and pulse briefly – no more than 30 seconds.
- Add the grated parmesan and pulse again for about 5 seconds.
- Switch your food processor to a low speed and slowly drizzle in the olive oil through the spout, until fully combined.
- Stir in the lemon juice and season to taste.
*Use the pesto immediately, or transfer it to an airtight container. Store in the fridge for up to 4–5 days.
Now for the lamb cutlets:
- Dust each lamb cutlet evenly in flour, then dip in egg wash, then the breadcrumbs. Make sure the cutlets are evenly coated in breadcrumbs, then transfer each one to a clean plate. Repeat the process with the rest of the cutlets.
- Pour olive oil into a large frying pan to a depth of 2 cm and place over medium-high heat. To test if the oil is ready, drop in a small piece of bread – it should sizzle and turn golden within 30 seconds.
- When the oil is ready, add 3–4 cutlets to the pan at a time. Fry for about 3 minutes on each side, or until golden and crisp. Transfer the cooked cutlets to a cooling rack to drain excess oil and keep the bottoms from going soggy. Repeat with the remaining cutlets.
- Serve the cutlets with a drizzle of parsley pesto. Enjoy!
