Best 3 Crumbed Lamb Cutlets Recipes
**Crumbed lamb cutlets: A culinary journey of flavors and textures**
Prepare to embark on a delightful culinary adventure with our tantalizing crumbed lamb cutlets. These succulent cutlets, coated in a crispy, flavorful breadcrumb crust, promise an explosion of tastes and textures that will leave you craving for more. Indulge in the tender, juicy lamb that melts in your mouth, perfectly complemented by the golden-brown, crunchy breadcrumb coating. Each bite offers a symphony of flavors and textures, making these cutlets an irresistible treat. Whether you prefer pan-frying, oven-baking, or air-frying, our diverse range of recipes caters to your cooking preferences. Discover the classic panko crumbed lamb cutlets, where panko breadcrumbs add a delightful crunch, or explore the aromatic herb-crumbed lamb cutlets, infused with a medley of fresh herbs for a burst of flavor. For those seeking a healthier option, our gluten-free crumbed lamb cutlets offer a guilt-free indulgence. With step-by-step instructions and helpful tips, our recipes guide you through the process seamlessly, ensuring perfect results every time. So, gather your ingredients, choose your preferred cooking method, and let's embark on a culinary journey that will tantalize your taste buds and leave you utterly satisfied.
PARMESAN LAMB CHOPS
Though you can buy individual rib chops, it is easy to cut a rack into eight chops yourself, which is more economical. (You will want to have it Frenched, that is, trimmed to expose the bones and rib-eye. Most butchers sell lamb racks that are already prepared this way.) How many chops make a portion? Two make a moderate serving, but you may need three or four for heartier appetites. A wonderful way to prepare rib chops is to coat them in a mixture of bread crumbs and Parmesan cheese, then fry them gently in olive oil to give them a crisp, golden, savory crust. Served with lemon wedges and a pile of garlicky greens like broccoli rabe or spinach, they make a lovely treat.
Provided by David Tanis
Categories dinner, easy, quick, main course
Time 30m
Yield 2 to 3 servings
Number Of Ingredients 11
Steps:
- With a sharp knife, cut between bones to divide the rack of lamb into 8 chops. Trim chops of any excess fat. Season with salt and pepper on both sides.
- In a small bowl, mix together the bread crumbs, Parmesan, fennel seed and rosemary.
- Dip each chop into the seasoned flour, then into the beaten eggs. Lay the chops on a baking sheet and sprinkle both sides of each liberally with the crumb mixture. Press any remaining mixture evenly over the chops to coat well.
- In a wide skillet, pour the olive oil to a depth of 1/2 inch. Heat over a medium-high burner until the oil looks wavy. Add the chops without crowding. They should begin to sizzle, but not brown too quickly. Adjust the heat so they fry gently for about 21/2 minutes, until crisp and golden. Turn with tongs and fry on the other side for about 2 minutes. (The interiors should be pink and juicy, but not rare.) Blot on paper towels. Serve with parsley sprigs and lemon wedges.
CRUMBED LAMB CUTLETS (AUSTRALIA)
The original of this recipe was found online but has been slightly tweaked before being posted here for the Zaar World Tour 5.
Provided by Sydney Mike
Categories Lamb/Sheep
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F.
- Beat the egg in a bowl shallow enough to hold a whole cutlet.
- Put bread crumbs in a similar bowl beside the whipped egg & then do the same with the flour in a 3rd bowl.
- Roll cutlets in the flour, one at a time, then dip them in the egg before coating them with bread crumbs.
- Heat oil in a large skillet over low heat, then fry cutlets for 6 minutes, 3 minutes on each side.
- On a baking tray, place fried cutlets on their edge so they form a rack & then cover them with aluminum foil.
- Bake 20 minutes for medium or 25 minutes for well-done lamb.
Nutrition Facts : Calories 238.7, Fat 11, SaturatedFat 1.8, Cholesterol 35.2, Sodium 531.6, Carbohydrate 28.9, Fiber 1.4, Sugar 1.2, Protein 5.6
CRUMBED LAMB CUTLETS
My mother has always done cutlets on a baking tray in the oven and they come out So tender and delicious
Provided by tassiekathy
Categories Lamb/Sheep
Time 55m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- break egg into a bowl and whisk.
- Dip cutlets into egg to coat.
- coast cutlets in dry stuffing mix as you would to bread them.
- place on a baking tray and cook at 350F for approx 40 minutes or until golden.
- DO NOT turn them over.
Tips:
- Choose high-quality lamb cutlets: Look for cutlets that are evenly thick and have a good amount of marbling. This will ensure that they are tender and juicy after cooking.
- Trim the lamb cutlets: Remove any excess fat or sinew from the cutlets. This will help them cook evenly and prevent them from becoming tough.
- Season the lamb cutlets: Season the cutlets with salt, pepper, and any other desired spices. This will help to enhance their flavor.
- Coat the lamb cutlets in breadcrumbs: Use a mixture of breadcrumbs, Parmesan cheese, and herbs to coat the lamb cutlets. This will give them a crispy and flavorful crust.
- Pan-fry the lamb cutlets: Heat a pan over medium-high heat and add some oil. Pan-fry the lamb cutlets for a few minutes per side, or until they are cooked through. Make sure not to overcrowd the pan, or the cutlets will not cook evenly.
- Serve the lamb cutlets: Serve the lamb cutlets immediately with your favorite sides. Some popular sides include mashed potatoes, roasted vegetables, or a simple salad.
Conclusion:
Crumbed lamb cutlets are a delicious and easy-to-make dish that is perfect for any occasion. By following the tips in this article, you can create perfect crumbed lamb cutlets that your family and friends will love. So next time you are looking for a tasty and satisfying meal, give crumbed lamb cutlets a try!
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