Rosemary Crusted Lamb Cutlets
How do you make your Lamb Cutlets special, with hardly any effort? Easy, make our Rosemary crusted lamb cutlets!
I love the taste of lamb and have loads of lamb recipes. Lamb is one of my favourite meats, and adding rosemary and covering it in crumbs, is a simple way to make this great cut of meat, extra tasty.
If you are interested in vegetarian meals, you could give eggplant the same treatment. Slice your eggplant into discs and follow the method below.
What can you do with Rosemary?
It’s best to use fresh rosemary here for our rosemary crusted lamb cutlets, but you could use dried rosemary if you have don’t have any fresh (only use half the quantity if using dried).
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 come see me, and 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 throw fresh rosemary in the oven, fry pan or on the BBQ.
Rosemary Crusted Lamb Cutlets
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becs-table.com.auEquipment
- Food Processor
Ingredients
- 8 Lamb Cutlets
- To Coat the lamb
- 1 tsp honey
- 2 Tbs Dijon mustard
- To Crumb the lamb
- 2 Sprigs of Rosemary
- 1/2 French Baguette or sourdough bread crumbed in a food processor
- 1 pinch salt
- 1 pinch pepper
- For the Pan
- 1 Tbs olive oil
- 1 knob of butter about 20g or so
Instructions
- Mix the lamb coating ingredients in a small bowl and set aside
- Pull the leaves off the base of each rosemary sprig (you want about half a tablespoon of chopped leaves for this)
- 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 your 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.
- 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.
- Pop your fry pan on the stove on a medium to medium/high heat. Leave it with nothing in it until it’s hot.
- 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.
- 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.
- 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.
Notes
Is there an alternative to rosemary?
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. For example, Ras el hanout (a North African spice blend) is particularly nice with lamb.