How to make your Lamb Cutlets special with hardly any effort.   I love the taste of lamb and have loads of lamb recipes.  Last week I cooked Rosemary Crusted Lamb Cutlets for dinner. After I made them, I popped a photo up on Pinterest and Instagram.  I received so many messages asking for the recipe; I thought I’d better share.   I’d love to hear how you like this one and if you want to see more.

Boulangerie |
How could you go past one of these, really!

Because of our recent trip to the South of France, where we were found visiting the many boulangeries in every town we visited.  We ate the most amazing baguettes just about every day, just like the French.  We arrived back home, and I started missing the taste, texture and crunch you get from an authentic French Baguette.  

The French Baguette is a bit hard to find around Narre Warren South.  Which has made me go into test mode.  I think I’ve nailed it (so my hubby says).  When I’ve tested a couple more times, I’m going to write up the recipe.  But in the meantime, I’ve had a lot of sourdough crumbs to use up.

It makes sense to use them up in dishes like this.  Lamb is one of my favourite meats although for vegetarians, or just for a change, you could give the same treatment to eggplant discs.

Lamb cutlet |

It’s best to use fresh rosemary here, but you could use dried if you have don’t have any.  Just remember to halve the amount of dried to fresh.

I use rosemary sprigs from my garden. I’ve got it growing in a few places, and If you don’t grow it yourself you need to see me, I’ll give you a cutting. You pull off some leaves from the base of the cutting and stick it in the soil.  It’s that simple; it has to be one of the easiest plants to grow.

I love being able to pop out and get some fresh to throw in the oven, frypan or BBQ.

Rosemary Crusted Lamb Cutlets
Prep time
Cook time
Total time
Rosemary Crusted Lamb Chops Author: Bec's Table Rosemary-crusted Lamb Chops
Serves: 4 serves
  • 8 Lamb Cutlets
  • To Coat the lamb
  • 1 tsp honey
  • 2 Tbs Dijon mustard
  • To Crumb the lamb
  • 2 Sprigs of Rosemary
  • ½ French Baguette or sourdough bread
  • 1 pinch salt
  • 1 pinch pepper
  • For the Pan
  • 1 Tbs olive oil
  • 1 knob of butter (about 20g or so)
  1. Mix the lamb coating ingredients in a small bowl and set aside
  2. Pull the leaves off the base of each rosemary sprig (you want about half a tablespoon of chopped leaves for this)
  3. Add the leaves to the food processor and keep the remainder of the sprigs for later. Add the sourdough to the food processor along with the salt and pepper. Turn you processor onto high speed and keep chopping until your breadcrumbs form. Then remove from the processor and place in a shallow bowl or on a plate.
  4. Using a pastry brush, back of a teaspoon or your hands if you like getting into it, coat the lamb with the Dijon/honey mixture. Coat it all over; this will act as a flavour base and as glue. Then press the lamb into your breadcrumb mix firmly all over to coat the whole surface and set aside on a plate. Continue with the remainder of the lamb then place in the fridge for around 10 - 15 mins to firm up the coating.
  5. Pop your fry pan on the stove on a medium to medium/high heat. Leave it with nothing in it until it's hot.
  6. Once hot add the reserved rosemary sprigs and the olive oil, let the oil warm through and the rosemary flavour to infuse for around a minute.
  7. Then with the oil nice and hot place the lamb in the pan. Leave it undisturbed for 3 - 4 minutes till it starts to brown, then gently turn, chop the butter into bits and drop it in the pan around the chops. Let them brown on the other side taking another 2 - 4 minutes.
  8. I like my lamb pink in the centre, and I would remove it from the pan at this stage, although it depends on how hot your pan is, how thick the lamb cutlets are and how you like it cooked. So if you want it cooked all the way through, turn them again then pop a lid on your pan and give it 2 - 3 more minutes. If you don't have a lid use the base of another pan or some foil to keep the heat in.
Chef Notes
You can use any type of bread really, but Sourdough will give you a lovely flavour.

Of course, you don’t have to use rosemary if you don’t like it you could use another herb or add a spice blend of your choice.  Ras el hanout is particularly nice with lamb.  I run a spice blend class and there are loads of blends that would be great here.

Bec's Crusted Lamb Cutlets |


Have you got a favourite lamb recipe?


Please enter your comment!
Please enter your name here

Rate this recipe: