Crumbed Lamb Cutlets are crispy on the outside with succulent, juicy meat on the inside. Quick and easy to make, the whole family will love them. Crumbed lamb chops deliver maximum flavour with minimal effort making dinner deliciously crunchy 😉.
🤍 Recipe Highlights
I have summarised everything that you will come to know and love (LOVE ❤) about the recipe in the points below:
- Alternative protein: we all love a good Air Fryer Roast Chicken in our week, but it is also nice to switch up the proteins and use lamb, beef or pork for a change.
- Taste and texture: the combination of the crispy breadcrumbs, the juicy meat and the squeeze of lemon when serving is zesty fresh and delicious. These panko crumbed lamb cutlets will tick both the taste and texture boxes!
- Simple ingredients: you will find each of the ingredients needed for the crumbed chops easy to get your hands on at the local store. There is no need to drive all over town or visit specialty stores.
- Family friendly: this crumbed lamb recipe is one that everyone from young to young at heart will enjoy. The seasoning is subtle and it will be the texture of the crunchy lamb chops the ultimate delight of the dish.
The photo below is to show you everything you need to make the recipe. Please refer to the printable recipe card for specific ingredient measurements as well as detailed instructions.
As you can see the recipe calls for:
- Lamb cutlets: you will be able to purchase these from the grocery store or your local butcher. One of the main differences is that the butcher is more likely to have or be able to French trim the cutlets which makes them have more of a lollipop appearance with bone exposed. The cutlets from the supermarket will have more meat or fat around the bone but they will be cheaper.
- Panko breadcrumbs: known for being widely used in Japanese cooking and having a whiter larger crumb than regular breadcrumbs.
- All purpose flour: also known as plain flour. No need to sift it 👍😉.
- Pecorino romano cheese: this is made from sheep's milk and has a sweeter taste to it than parmesan cheese.
- Paprika: added to the breadcrumbs to season them.
- Garlic powder: this can dry out in the bottle if not used for a while. So if you have an already open jar, remove the lid and see that it is still in powered form and not set hard before using.
- Onion powder: same as the above, it can set in the bottle if not used for a while. In which case a fresh bottle is better than trying to loosen with a skewer.
- Dried parsley: also added to the breadcrumb mixture for seasoning.
- Salt and black pepper: we only use a small amount of each. Cooking salt is recommended over table salt.
- Eggs: we whisk these and use them as one of the steps in the dredging process.
- Olive oil: this is used to fry the chops.
Tasty Tip: I like to offer a number of substitutions and variations to give you options when making the recipe. If in doubt of any of the above ingredients, or wanting alternatives, read this section before diving into the instructions on how to make the recipe below 👍😉.
Here are the step by step instructions to make the recipe. We start by gathering the ingredients for the breadcrumb seasoning. You will find a small bowl and mini whisk handy for these initial steps.
- Gather seasonings (Photo 1)
- Add to bowl (Photo 2)
- Whisk to combine (Photo 3)
- Pat lamb dry (Photo 4)
👩🍳 How to Make Crumbed Lamb Cutlets
To make the cutlets, start by gathering the breadcrumb seasoning ingredients. Add these to a small bowl one by one then use a mini whisk to stir and combine.
Next take the chops and place them in a flat layer on a chopping board. Use paper towel folded into a square to pat each chop dry removing excess liquid and moisture.
- Start with flour and coat both sides of each cutlet (Photo 5)
- Then dip in whisked egg (Photo 6)
- Next cover with the breadcrumb mixture (Photo 7)
- Repeat process for each cutlet (Photo 8)
Start the dredging process by coating each cutlet in flour (both sides), then dip in the whisked egg (allow excess to drip off), then place onto the plate with the breadcrumb mixture and cover both sides of the cutlets.
Repeat till all cutlets are crumbed.
The next step we take is to heat the oil on the stove. This is necessary before we add the lamb so that the cutlets will start cooking straight away when added to the hot oil.
- Heat the oil on the pan on high heat (Photo 9)
🍖 How to Cook Crumbed Lamb Chops
Allow the oil to heat on high for around 3 minutes.
Then take a spare bread crumb from the chopping board and drop it into the oil. If it starts to sizzle straight away, the oil is ready. If it doesn't do anything, wait until a little longer and then repeat this.
When the oil is hot enough, use kitchen tongs to place the chops into the pan. You might need to work in batches (cook 4 cutlets at a time) depending on the size of your pan. We will shallow fry the cutlets one side at a time.
- Cook the chops for 3 minutes each side (Photo 10)
Cook the chops for 3 minutes, then use the tongs to flip them to the other side and cook for a further 3 minutes.
Then use the tongs again to remove them and place on a paper towel lined chopping board.
- Rest the chops for 2 to 3 minutes (Photo 11)
Allow the chops to rest and the paper towel to absorb any excess oil and then you are ready to serve them.
🍽 Serving Suggestions
Fresh lemon wedges are the perfect citrus to pop on the plate as they can also be squeezed over the chops.
Some fresh parsley finely chopped will add a pop of colour, as you see in the photos throughout the post.
Squeeze the lemon over the top and the juiciness of the lamb will make it melt in your mouth!
👍 How to Guide
How to Store
Allow the chops to fully cool then place leftovers in a sealed, air tight container in the fridge. Then can be kept for 2 to 3 days and need to be reheated before consuming.
How to Freeze
You can purchase raw cutlets from the supermarket and freeze in advance before then defrosting. I don't however, recommend freezing leftover crumbed cutlets as you loose the crispy texture and juicy meat.
In the case of left over chops as such, you are better to cut the meat off the bone and repurpose this (sandwich, pizza or burger filling for example than to freeze.
How to Reheat
You can reheat the cutlets using the microwave for 2 minutes on high. Or place them on silicon baking mat and into a preheated moderate oven for around 3 minutes.
😉 Substitutions and Variations
Here are my sub ins and outs that you might be thinking about as you read the post and I will tell you if I think they will work or why they won't:
- You can use regular breadcrumbs if you have those and not panko breadcrumbs.
- Cayenne pepper can be used in place of the paprika for a little heat.
- Parmesan cheese (equivalent amount) can be used in place of the pecorino romano cheese.
- Sunflower oil or vegetable oil can be used to fry the crumbed lamb in place of the olive oil (equivalent amount).
- You can zest a lemon and add a tablespoon of that zest to the breadcrumb mixture if you wish to.
💡 Tasty Tips
Here are my top tips and tricks that I want to share with you so that you master the recipe from the get go:
- You will notice a difference in appearance depending on the lamb cutlet you use. Frenched lamb cutlets will be more like 'lollipops' with exposed bone sticking out (breadcrumbs won't stick to this). Supermarket non Frenched lamb cutlets will have a more meaty bone area. Both types however, will work perfectly well for the recipe.
- It is best to use fresh breadcrumbs (a new packet) than an open packet that has been in the pantry for a while as it may have become stale.
- Try and use plates with a edge or rim to them for the flour, breadcrumb mixture and egg, this will help less of it to over flow off the plate leading to less clean up 😊👌.
- You will also need additional paper towel and to rinse your fingers under the sink throughout the dredging process. It gets a little messy and sticky, but dry clean fingers are best. So rinse, dry and repeat!
- The best way to cook crumbed lamb cutlets is on the stove in oil that has been heated to the point where it sizzles when a breadcrumb is cropped in. The air fryer is another method that can be used if you wish to omit the cooking in oil factor.
🤓 Frequently Asked Questions
How long do you cook crumbed lamb cutlets for?
The total cook time for the cutlets is 6 minutes. Cook one side 1st for 3 minutes then flip to the other side and cook this side for a further 3 minutes.
How to make crumbed chops?
Dredging is the name of the process used to crumb chops. Set up 3 plates. 1 with flour, 1 with whisked eggs and 1 with the breadcrumb mixture. Then work one by one to dip the chops into the flour, then egg, then breadcrumbs. Repeat for all chops.
Is it better to grill or fry lamb chops?
Grilling, frying and air frying are all great ways to cook lamb chops. Grill marinated lamb chops and fry crumbed lamb chops for best results.
😍 More Easy Dinner Recipes
When it comes to getting all kinds of yum onto the dinner table with a variety of cooking methods, times and an array of deliciousness, I have you covered. Here are some more recipes that I hope you love:
- Cumin Lamb Noodles
- Garlic Pepper Beef
- Easy Tuna Pesto Pasta
- Grilled Chicken Alfredo
- Sticky Pork Ribs
- Lamb Osso Bucco
- Easy Lamb Bolognese
- Pasta Al Pesto
- Pesto Pasta Bake
- Penne Bolognese
You can also find all of my dinner recipes in the one spot. Get your crumb on my friend 😂.
Crumbed Lamb Cutlets
- 1 Small bowl
- 1 Mini whisk to combine the breadcrumb mixture
- 1 Paper towel
- 1 Chopping board
- 1 Kitchen Tongs
- 1 Large heavy based pan
- 1 cup panko breadcrumbs Note 1
- ⅓ cup pecorino romano cheese grated
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried parsley
- 1 teaspoon paprika
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup plain flour
- 2 eggs whisked
- 8 lamb cutlets
- ½ cup/125ml olive oil
- Breadcrumb seasoning: gather the panko breadcrumbs, pecorino romano cheese, garlic powder, onion powder, paprika, dried parsley, salt, pepper and add them to a small bowl. Use a mini whisk to consistently combine them.
- Lamb cutlets: remove the lamb cutlets from their packaging. Place them in a flat layer on a chopping board then use a folded piece of paper towel to pat each one dry. Then repeat for the other side.
- Dredging: use 3 side plates and to the 1st one add the flour, the 2nd one the whisked eggs and the 3rd one the seasoned breadcrumb mixture. Working one cutlet at a time coat the lamb in the flour. Then dip it in the egg, shake off any excess then place it into the centre of the breadcrumb mixture and coat both sides. Then place the crumbed lamb cutlet onto a clean dry chopping board. Repeat till each cutlet is crumbed.
- Oil: add the olive oil to a large heavy based pan. Place it on the stove and turn the element to high. Allow it to heat for around 3 minutes. Then take a spare breadcrumb from the chopping board and drop it into the oil. If it starts to sizzle, it is ready to go. If nothing happens, wait a little longer and then repeat the breadcrumb test. When the oil is hot enough use kitchen tongs to place each cutlet (you might need to work in 2 batches cooking 4 chops at a time) into the oil. Cook the 1st side for 3 minutes. Then use the tongs to flip the cutlets to the other side. Cook the 2nd side for 3 minutes also. Then use the tongs to remove the cooked cutlets and place them on a paper towel lined chopping board.
- Serve: plate the crumbed lamb cutlets on plates with lemon wedges and yogurt sauce. Sprinkle chopped parsley over the top to garnish.
- Note 1 - Panko breadcrumbs: you can use regular breadcrumbs in place of the panko breadcrumbs to the equivalent amount.
- Note 2 - Portion size: the nutritional information will vary depending on how many cutlets you want to serve per person. Generally 2 is a good amount is also pairing with salads and or sides.