Shallow-fried over medium heat, so the crumb turns golden just as the lamb cooks through.
From the shop
Start with 1 kg of lamb crumbed cutlets, which is about 10 cutlets. They come crumbed, so there is no coating to do.
Use medium heat, not high. The lamb needs time to cook through before the crumb gets too dark. Turn the heat down if the crumb browns in the first minute.
Ingredients
- 1 kg lamb crumbed cutlets, about 10
- Vegetable oil for shallow frying
- 1 lemon, cut into wedges
- Salt
Buy the cuts for this recipe
Lamb Crumbed Cutlets$64.99per kilogram
Method
- Heat the oven to 100°C to keep the first batch warm. Line an oven tray with paper towel.
- Pour vegetable oil into a large frying pan to 1 cm deep. Heat it over medium heat for 3 minutes.
- Cook half the cutlets for 3 to 4 minutes a side, until the crumb is golden. Turn the heat down if the crumb browns too fast.
- Check the thickest cutlet near the bone with a thermometer. It is done at 75°C. Move the batch to the tray in the oven.
- Cook the rest of the cutlets the same way. Drain them for 1 minute and sprinkle with salt.
Serve it
Serve with mashed potato and peas, or a green salad, and the lemon wedges.