Lamb Cutlets with a Herb Crust

Lamb Cutlets with a Herb Crust

Lamb Cutlets with a Herb Crust

Prep Time
10 Minutes
Cook Time
20 Minutes
Beautiful lamb cutlets topped with a delicious Mint crust and served with baby carrots and Roast Onion Gravy. If you have bread that needs using up try using it for the breadcrumbs for this recipe by whizzing it in a food processor. Breadcrumbs can be frozen or used in many recipes such as this delicious crusted lamb dish.
  • 1 tablespoons oil

  • 1 onion, finely chopped

  • 100 gram (4 ounce) fresh white breadcrumbs

  • 3 tablespoons Mint Herb

  • 8 boneless lamb cutlets or lamb chops, trimmed

  • 1 egg, beaten

  • 450 gram (1 pound) baby carrots, wiped

  • 1 packet Roast Onion Gravy

  • a little oil to drizzle

  • Schwartz Sea Salt and Black Pepper to season


  • 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.
  • 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.
  • 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.