Crusted Lamb Cutlets


  • 6-8 medium lean lamb chops/cutlets, trimmed
  • 2 slices of grain bread (or quinoa flakes for GF alternative)
  • 2 cloves garlic, chopped roughly
  • 2 x Tbsp Olive Oil
  • 1 x Tbsp fresh or dried rosemary
  • 15-20g parmesan, grated
  • 1 x Tbsp fresh parsley
  • Salt & Pepper to taste
  • ½ cup flour
  • 2 eggs
  • 2 tbsp olive oil, for cooking
  • Mash, to serve
  • Steamed green veggies, to serve


  • Preheat oven to 190⁰C.
  • Cauliflower Mash: Prepare as per accompanying recipe (in 'Basics')
  • Place the bread, garlic, oil, rosemary, parmesan and parsley in a food processor. Blitz until the mix is all finely chopped and combined. Place mix in a small bowl.
  • Toss lamb in flour and shake away excess. Next, coat lamb in the whisked egg then toss in the crumb mixture. Place chops on a plate.
  • Heat oil over medium heat in a pan and brown each side of the chops, cook until they feel firm to the touch but still with a bit of sponginess.
  • Serve with Mash and a side of Steamed Greens.

Find Cauli Mash Recipe here

For Gluten Free & LCHF adaptation:
Make crumb (breadcrumb substitute) by blitzing 100g almonds, 50g sesame seeds PLUS the garlic, oil, rosemary, parmesan & parsley (as above)
Use Gluten Free flour.
Serve with cauliflower mash.


For FODMAP Friendly adaptation:

Use Gluten Free Breadcrumbs, Gluten Free flour and garlic infused oil (instead of garlic).