What’s better than enjoying a tender, juicy lamb cutlet and gnawing on that bone for all of the best bits, you may ask? Crunchy, crumbed bits to boot, that’s what!
Proof that simple is often the best, these crumbed lamb cutlets are nothing more than lamb with a simple crumb coating and a dash of salt and pepper… and they taste amazing! I pan-fry them, essentially shallow-fried, and find that it is truly the best way to cook these lollipop lamb cutlets for the ultimate crunchy texture.
And, being crumbed means they go a lot further than you may expect. While 2 cutlets may look small, by the time they’re crumbed and cooked, they’re quite substantial. The bone is the perfect handle — both for helping you crumb and for holding as you devour them.
They’re so versatile. Great for an easy weeknight dinner but comforting enough for what feels like a weekend splurge. These crumbed lamb cutlets make for a great addition to my ever-growing collection of lamb recipes — be sure to try my lamb kofta wraps, Greek lamb kebabs, and lamb pies next.
Never Miss a Recipe!
Get the latest recipes straight to your inbox.
Ingredients
Jump to the recipe for full ingredients and instructions.
- Lamb cutlets: This cut of lamb, from the rib, comes in two different options: Frenched or un-Frenched (I don’t know if un-Frenched is a real word but it is for the purposes of this post 😊). You can use either — Frenched simply means the meat and sinew have been cut away from the bone. I find that Frenched cutlets look really classy for guests, but if you prefer to keep all that meat and fat along the bone to chew on, go for it. In some places, you may find these called lamb chops.
- Panko breadcrumbs: For your crumb (also known as breading in the US). Panko is a very light and crisp breadcrumb that adds a nice thick coating. It becomes exceptionally crunchy when fried and available in practically all supermarkets. If you can’t find panko, you can use regular breadcrumbs or why not try some homemade breadcrumbs.
- Flour & large eggs: For dredging. You’ll dip the cutlets in the flour first (plain/all-purpose is fine here), then into beaten eggs. The eggs ensure that the breadcrumbs stick.
- Oil: To pan-fry your crumbed lamb cutlets. You can use vegetable oil or olive oil — either will work.
- Seasonings: All I use is salt and finely cracked black pepper to let the flavours of the meat shine through. Truly, simple is best here.
Once you’ve tried these perfectly delicious crumbed lamb lollipops, there are a number of ways you can play with other flavours. Try adding fresh herbs like parsley, or a little finely grated parmesan cheese. Even a little lemon zest is lovely in the crumb.
How to cook crumbed lamb cutlets
I find that a non-stick pan is best for making my crumbed lamb cutlets recipe. And, due to my much-vaunted lack of patience, I go all in and cook all 8 cutlets in a large pan. Now, this does mean I need to move them around to make sure they brown evenly but it can lead to them being overdone if you aren’t paying attention (though I do find even lamb cutlets that aren’t blushing pink are still succulent and tender).
If you use a slightly smaller pan and just do 4 at a time, in two batches, you’ll find they’ll cook more evenly without you having to move them around. Because this recipe moves so quickly, the first 4 will stay fairly hot while the second batch cooks too. Something to note!
Jump to the recipe for full ingredients and instructions.
1. Prepare the cutlets
Place the cutlets on a chopping board and trim away any excess fat. Your crumbed lamb cutlets aren’t going to cook for long enough to render a thick fat cap — whether you use Frenched or un-Frenched cutlets, it’s important to trim.
2. Coat in panko
Add the flour and panko breadcrumbs to 2 separate high-sided plates. Beat the eggs in a third bowl.
Working one at a time and using the bone as a handle, dip each cutlet in flour, being sure to coat completely. Next, dip in the beaten egg, then the breadcrumbs. Press the panko into the meat to help it adhere.
3. Pan fry
Add the oil to a large frying pan and heat over medium-high for 2-3 minutes. Place the crumbed lamb cutlets into the pan and cook for 2-3 mins on each side, or until golden and cooked to your liking.
Serve immediately and enjoy!
Tips and tricks
- Best served fresh. I sometimes serve my crumbed lamb chops recipe as an appetizer — people always love them! But, keep in mind that these are best served as soon as they’re cooked. I suggest prepping them and then frying just before serving, which means you’ll have to sneak away to the kitchen at some point. Something else to keep in mind.
- Choose how much oil to use. The amount of oil I noted on the recipe card is a personal preference. That said, I like to cook cutlets in a shallow fry — at least ½ cup of oil in a large skillet or frying pan so the whole surface is coated — yields a crunchier, more evenly cooked crumb. If you use just 1 or 2 tablespoons, the cutlets will still cook, but the coating won’t get as crunchy and won’t brown evenly. The breadcrumbs tend to just soak up a small amout of oil and you’re left with nothing in the pan to actually brown them in.
- An even colour is more important than a dark colour on the crumbs. When determining how long to cook crumbed lamb chops, the colour of the crumb itself is a good indicator. Even golden brown means all the crumbs are crispy. Dark golden brown, though it may look even on the outside, usually means that the lamb is overcooked. All this to say — don’t go for super dark, just go for golden and even… and using a thermometer to check for doneness really is your best bet.
- The proper internal temperature is really important to get the colour on those crumbs without overcooking the lamb. Medium-rare (pink with a red centre) needs to be 60-65C / 140-150F, and medium (pink throughout) is 65-70C/150-160F. In my experience, even lamb cutlets that aren’t blushing pink are still tender and delicious.
Serving suggestions
My crumbed lamb cutlets recipe is quite versatile and pairs with a myriad of side dishes and sauces. I most often enjoy them with a simple salad as shown in the photos, and of course my minty mayo — creamy yet fresh, it’s perfect for crumbed and fried lamb. Whatever you choose, some lemon wedges on the side is great – a little lemon juice squeeze over so many crumbed dishes is amazing.
It also pairs wonderfully with:
FAQs
Yes — as mentioned, the interior of a medium rare cutlet will be pink with a red centre and the internal temperature should read between 60-65C/140-150F. You can also touch the cutlets to check on doneness. If they’re soft and springy, it means they’re cooked to medium-rare. The crumbs will be very light and possibly not all crunchy though, if you’re aiming for this temp.
I don’t find that you need to tenderize first when cooking crumbed lamb cutlets. Cutlets are already a very tender cut as is — and because we’re pan-frying for just 3 minutes on each side they stay perfectly juicy and tender.
It depends on the cut of lamb you’re working with. Because cutlets are such a tender cut, they come out best when cooked hot and fast. This is one of the reasons why I believe pan-frying over medium-high is the best way to cook crumbed lamb cutlets!
They don’t need long. Once the oil in the pan is heated, they should be ready in about 4-6 minutes in total — 2-3 minutes on each side usually does the trick.
⭐⭐⭐⭐⭐
Did you try this crumbed lamb cutlets recipe? Show it some love in the comments below.
Hungry for more?
- Subscribe via Email, Facebook, Pinterest and Instagram.
- Add Sugar Salt Magic as a Google Preferred Source.
Ingredients
- 8 lamb cutlets Frenched or unFrenched are fine
- 2 large eggs beaten
- 1 ½ cup panko breadcrumbs (90g/~3oz)
- ⅓ cup plain flour (all purpose flour) (43g / 1 ½ oz)
- ½ teaspoon salt
- ¼ teaspoon finely cracked black pepper
- ½ cup vegetable oil or olive oil (125ml)
For best results, always weigh ingredients where a weight is provided
Equipment
- Plates with high sides for breading
- Large non-stick frying pan or skillet
Instructions
- Trim the cutlets of excess fat as, crumbed and cooking quickly, it just won’t have time to render.
- Place the flour, eggs and breadcrumbs into 3 separate high sided plates. Beat the eggs.
- One at a time, dip the lamb cutlets into the flour first, holding the bone, making sure all the meat is coated. Next, dip it in the egg, coating it fully, then into the breadcrumbs, pressing them on with your hands.
- Heat the oil in a large frying pan over medium high heat for 2-3 minutes, then place the lamb cutlets in. Cook for 3 minutes each side until golden and cooked to your liking.
- Transfer to a plate lined with paper towel for a minute, then serve immediately. Served here with salad and minted mayo.
- Please take a moment to leave a comment & rating. It's appreciated and so helpful.
Notes
- The amount of oil you use is personal preference. I find you get a crunchier, more evenly cooked crumb when you shallow fry the lamb cutlets (or use at least 1/2 cup of oil in a large pan so the whole surface is coated). If you just use 1 or 2 tablespoons, the cutlets will still cook but the crumb coating won’t get so crunchy and it won’t brown evenly.
- The temperature is really important to get the colour on those crumbs without overcooking the lamb, although, in my experience, even lamb cutlets that aren’t blushing are still tender and delicious.
- Nutrition details are approximate only – scroll below the recipe to find the full nutritional information.
This post may contain affiliate links that earn me a small commission for my referral, at no extra cost to you. Thank you for supporting Sugar Salt Magic.
2 Comments on “Crumbed Lamb Cutlets”
Absolutely delicious. They were easy to make and really juicy inside too.
So happy you love them, Margaret. Thanks so much for dropping back to leave a review.