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Recipes > Lamb Cutlets with a Herb Crust

Lamb Cutlets with a Herb Crust

Serves 4

INTERMEDIATE

Prep 10 mins

Cook 20 mins

Lamb Cutlets with Mint Crust Recipe

1 tbs oil
1 onion, finely chopped
100g (4oz) fresh white breadcrumbs
3 tbs Schwartz Mint
8 boneless lamb cutlets or lamb chops, trimmed
1 egg, beaten
450g (1lb) baby carrots, wiped
1 packet Schwartz Mix for Classic Roast Onion Gravy
a little oil to drizzle
Schwartz Sea Salt and Black Pepper to season

Beautiful lamb cutlets topped with a delicious Mint crust and served with baby carrots and Roast Onion Gravy.

STEP 1

Pre-heat the oven to 200°C, 400°F, Gas Mark 6. Heat the oil and fry the onion for 2 minutes. Stir in the breadcrumbs and Mint and fry for 1 minute. Season well and remove the mixture from the heat.

STEP 2

Tie the lamb cutlets into rounds and place them on a baking sheet. Stir the egg into the breadcrumb mixture and divide between the eight lamb cutlets. Drizzle with a little oil if you wish and cook in the oven for 15 minutes.

STEP 3

Meanwhile, steam the carrots for 10 minutes and make up the Roast Onion Gravy as directed on the packet. Serve the lamb cutlets with the carrots, gravy and your favourite potatoes.

To finely chop an onion, peel and cut in half lengthways. Lay the onion cut side down and slice horizontally; make vertical cuts down the length; finally make cuts accross the onion - all without slicing through the root end which holds the onion together until the last moment.