Breaded Lamb Steaks Recipes

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BREADED LAMB CUTLETS



Breaded Lamb Cutlets image

This central European dish brings the breading technique to lamb, a meat with enough flavor and tenderness to taste great underneath a crunchy exterior. While cuts of meat from the loin or leg can be used, the medallions of meat from the rack are far superior in texture. It's not unusual to finish the dish with a sprinkle of white wine sauce, but you can skip that and simply squeeze some lemon juice over the lamb; that's what I usually do.

Yield makes 4 servings

Number Of Ingredients 11

Twelve 1-inch-thick medallions of lamb, cut from 2 boneless racks (about 1 1/2 pounds) or the equivalent amount from the loin or leg
3 tablespoons extra virgin olive oil
1 teaspoon ground cumin, plus more to taste
1 tablespoon chopped fresh thyme
2 garlic cloves, peeled and crushed
2 eggs, lightly beaten
Bread crumbs for dredging, preferably fresh (page 580), or panko (Japanese bread crumbs, page 8)
Salt and black pepper to taste
1/2 cup dry white wine
Chopped fresh parsley leaves for garnish, optional
2 lemons, cut into wedges, for serving

Steps:

  • Preheat the oven to 200°F. If using medallions from racks, press to a 1/2-inch thickness with the palm of your hand. If using cuts from the loin or leg, place the meat between sheets of wax paper and pound to a 1/2-inch thickness with a mallet or rolling pin. Place a nonstick skillet over medium-high heat and add the oil, cumin, thyme, and garlic.
  • When the oil shimmers, remove the garlic and discard. Dip the lamb pieces into the egg, press into the bread crumbs on both sides, and add to the skillet. Do not crowd-you will have to cook in batches. When the meat is in the skillet, season it with salt and pepper and sprinkle it with a pinch of cumin.
  • Brown one side, then flip and brown the other; adjust the heat so that each side takes about 2 minutes. The meat should remain rare. Remove the pieces, drain, and then transfer to a warm platter in the oven. When all the pieces are done, drain the oil from the pan, leaving the browned bits, and then add the wine to the pan. Allow the mixture to simmer until it reduces by half, 3 to 5 minutes.
  • Garnish the lamb with the parsley if you like and serve it alongside the wine sauce and lemon wedges.

BREADED LAMB STEAKS



Breaded Lamb Steaks image

This recipe comes from a little book called ABC Jiffy Cookery. I've had it for over 50 years. I haven't tried any of the recipes yet. I'm putting them here so I can find them easier.

Provided by CJAY8248

Categories     Lamb/Sheep

Time 35m

Yield 8 lamb steaks, 8 serving(s)

Number Of Ingredients 8

8 half-pound lamb steaks (can use 8 shoulder chops)
1 garlic clove
1 teaspoon salt
1/4 teaspoon pepper
flour
2 eggs, slightly beaten
breadcrumbs
1/2 cup shortening

Steps:

  • Trim excess fat from the steaks or chops. Crush garlic and rub over meat; season pieces with salt and pepper and roll in flour. Dip in eggs, then in bread crumbs. Brown quickly on both sides in the hot shortening. Turn heat low and continue cooking slowly, covered, until meat is tender, about 20 minutes.

BREADED LAMB MEDALLIONS



Breaded Lamb Medallions image

Provided by Pierre Franey

Categories     dinner, main course

Time 20m

Yield 4 servings

Number Of Ingredients 13

2 skinless, boneless loins of lamb, about 3/4 pound each
1 egg, lightly beaten
1 tablespoon olive oil
2 teaspoons cold water
1/2 teaspoon ground cumin
Salt to taste if desired
Freshly ground pepper to taste
2 tablespoons flour
1 1/4 cups fine fresh bread crumbs
1 teaspoon finely minced garlic
2 tablespoons finely chopped parsley
1/4 cup corn, peanut or vegetable oil
Fresh tomato sauce (see recipe)

Steps:

  • Cut loins crosswise on the bias into eight pieces of equal thickness. Place pieces on flat surface and pound with mallet to the thickness of about 1/4 inch.
  • Put egg in mixing bowl and add oil, water, cumin, salt and pepper.
  • Beat thoroughly. Pour the mixture into a flat dish with a rim. Set aside.
  • Put flour into a flat dish; set aside.
  • Put crumbs into another flat dish, add garlic and parsley. Blend well.
  • Dip the pieces of meat in flour to coat well and shake off excess. Dip each piece in egg and then in crumb mixture. Pat to make crumbs adhere.
  • Heat the oil in a large skillet and add about four pieces of meat. Cook until golden brown, about 1 minute, and turn. Continue cooking on the other side until golden brown, about 1 minute. Remove the pieces as they cook and drain on absorbent paper towels. Continue cooking until all pieces of meat are cooked. Serve hot with fresh tomato sauce.

Nutrition Facts : @context http, Calories 738, UnsaturatedFat 35 grams, Carbohydrate 28 grams, Fat 56 grams, Fiber 2 grams, Protein 28 grams, SaturatedFat 18 grams, Sodium 563 milligrams, Sugar 2 grams, TransFat 0 grams

BREADED LAMB CUTLETS



Breaded Lamb Cutlets image

Provided by Mark Bittman

Categories     dinner, project, main course

Time 30m

Yield 4 servings

Number Of Ingredients 8

12 1-inch-thick medallions of lamb, cut from the rib, leg or loin
3 tablespoons extra virgin olive oil
2 eggs, beaten
Panko or other bread crumbs
Salt and freshly ground black pepper
1 teaspoon ground cumin
Chopped parsley for garnish
2 lemons, cut into wedges

Steps:

  • Preheat oven to 200 degrees. If you are using rib or loin slices, pound them lightly with heel of your hand until they are about 1/2 inch thick. If you are using leg slices, put them between 2 pieces of wax paper or plastic wrap and pound with a mallet or rolling pin until they are about 1/2 inch thick. Put a large nonstick or well-seasoned skillet over medium-high heat and add half the oil.
  • When oil shimmers, dip a piece of lamb in eggs, then press both sides into bread crumbs. Put the slices in the skillet; do not crowd. Season with salt, pepper and cumin.
  • As each slice browns, flip it. Adjust heat so that each side browns in about 2 minutes. Keep finished pieces warm in the oven. Add the remaining oil to the pan when necessary. Serve with parsley and lemon slices.

BREADED LAMB CUTLETS,



Breaded Lamb Cutlets, image

Crispy coated lamb cutlets, another of those quick easy recipes that taste good without a lot of effort. Just a simple mid week meal for the family.

Provided by The Flying Chef

Categories     Lamb/Sheep

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

12 lamb cutlets
1 cup panko breadcrumbs, flakes (Japanese breadcrumbs you can use regular crumbs. I just love these as they come out more crisp than )
1/2 cup grated parmesan cheese
1 1/2 tablespoons fresh basil, chopped fine
1 1/2 tablespoons fresh parsley, chopped fine
2 eggs, beaten lightly
flour
olive oil

Steps:

  • Trim off any excess fat from each cutlet, flatten slightly with a meat mallet.
  • Combine breadcrumbs, parsley, basil and cheese. Coat cutlets in flour dip into egg then coat completely in breadcrumb mixture.
  • Lay cutlets flat on a tray or plate in a single layer, place in refrigerator for 10 Min's this makes them easier to handle.
  • Heat a couple of tablespoons of oil in fry pan add lamb ( you may need to use a couple of pans) Cook until browned on both sides turn the heat down and continue cooking until cooked as desired, turning occasionally, I do this instead of finishing in the oven as the coating tends to lose its crispiness.
  • I have allowed for three cutlets per person so make 16 if you want four per person.
  • Serve with mash, roasted or boiled potato and vegetable.

Nutrition Facts : Calories 198.1, Fat 7.5, SaturatedFat 3.3, Cholesterol 116.8, Sodium 424.6, Carbohydrate 20.3, Fiber 1.3, Sugar 2, Protein 11.6

MARINATED LAMB STEAKS IN FLAT BREAD



Marinated lamb steaks in flat bread image

Tender, barbecued lamb with cool cucumber and yogurt - this is what kebabs should taste like

Provided by John Torode

Categories     Main course

Time 25m

Number Of Ingredients 5

600g boneless lamb steaks
juice 1 lemon
1 cucumber
200ml low fat natural yogurt
4plain naan bread

Steps:

  • Preheat the barbecue. Put the lamb in a bowl, season liberally with salt and pepper, then pour over half the lemon juice. Stir well and leave to marinate for 10 minutes.
  • Meanwhile, peel and halve the cucumber and remove the seeds with a teaspoon. Roughly dice the cucumber and mix it with the remaining lemon juice and half the yogurt. Set aside.
  • Pour the remaining yogurt over the lamb and mix well. Lay the lamb on the barbecue grid and cook for 5 minutes - the underneath should look quite dark as the yogurt cooks. Turn the lamb over and cook for a further 5 minutes, then place on a board and leave to rest while you heat the naan on the barbecue. Slice the lamb into pencil-thick strips, then cut the naan in half. Spoon in the cucumber sauce and top with the lamb and its juices.

Nutrition Facts : Calories 765 calories, Fat 32 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 82 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 42 grams protein, Sodium 1.76 milligram of sodium

BREADED LAMB CUTLETS



Breaded Lamb Cutlets image

Categories     Bread     Lamb     Side

Yield makes 4 servings

Number Of Ingredients 8

Eight 1-inch-thick medallions of lamb, cut from 2 racks or from the loin or leg
2 tablespoons extra virgin olive oil
2 eggs
Panko (Japanese bread crumbs) or other bread crumbs for dredging
Salt and freshly ground black pepper
1 teaspoon ground cumin or minced fresh rosemary (optional)
Chopped fresh parsley for garnish (optional)
1 lemon, cut into wedges

Steps:

  • Preheat the oven to 200°F. If you're using rib or loin slices, pound them lightly with the heel of your hand until they are about 1/2 inch thick. If you're using leg, put them between 2 sheets of wax paper or plastic wrap and pound with a mallet or rolling pin until they are about 1/2 inch thick. Put a nonstick or well-seasoned skillet over medium-high heat and add the oil.
  • When the oil shimmers, dip a piece of lamb in the egg and press both sides into the bread crumbs. Add to the skillet; do not crowd-you will have to cook in batches. When the meat is in the skillet, season it with salt and pepper and sprinkle it with a pinch of cumin if you like.
  • As the meat browns, flip it and brown the other side; adjust the heat so that each side browns in about 2 minutes; the meat should remain rare. As the pieces finish, put them on an ovenproof platter and keep them warm in the oven. When they are all done, garnish with parsley if you like and serve with lemon wedges.

BREADED RACK OF LAMB



Breaded Rack of Lamb image

"This recipe is so easy and quick to prepare," notes Lorene Whittingham of Denver, Colorado. "We have lamb often on Saturday nights for dinner along with double-baked potatoes, tossed salad and a vegetable."

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 2 servings.

Number Of Ingredients 8

1 rack of lamb (1 pound) , trimmed
3 garlic cloves, minced
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 cup dry bread crumbs
3 tablespoons butter, melted
1 tablespoon dried parsley flakes
1/4 teaspoon dried thyme

Steps:

  • Place the lamb on a greased rack in a greased roasting pan; rub with garlic, salt and pepper. Bake, uncovered, at 375° for 20 minutes., In a small bowl, combine the bread crumbs, butter, parsley and thyme. Press onto the meat. , Bake 20-30 minutes longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

Nutrition Facts : Calories 441 calories, Fat 29g fat (15g saturated fat), Cholesterol 112mg cholesterol, Sodium 530mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 2g fiber), Protein 24g protein.

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Top Asked Questions

How to cook lamb steak in the oven?
Heat the oil in a large frying pan and fry the lamb steaks over a high heat for 1-2 mins on each side until browned. Transfer to a shallow ovenproof dish. Add the onion and garlic to the pan and fry for 5 mins. Stir in the stock and Worcestershire sauce and bring to the boil. Pour over the lamb steaks and add the potatoes.
How to cook steak on the grill with bread crumbs?
Directions. Place flour in a shallow bowl. In another shallow bowl, combine eggs, milk, salt and pepper. Place bread crumbs in a third shallow bowl. Coat steaks with flour, then dip into egg mixture and coat with crumbs. In a large skillet over medium-high heat, cook steaks in oil for 2-3 minutes on each side or until meat reaches desired doneness.
How to cook a whole lamb roast in a pan?
Directions Place the lamb on a greased rack in a greased roasting pan; rub with garlic, salt and pepper. In a small bowl, combine the bread crumbs, butter, parsley and thyme. Bake 20-30 minutes longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
How to cook lamb steak on a charcoal grill?
Lightly oil the grate or the surface of the pan. Remove the lamb steaks from the marinade and discard it. Pat them dry and season each side with salt and pepper. Place on the grill surface (or grilling pan or skillet) and cook each side for 4 minutes for medium-rare (125-130 F) and 5 minutes for medium (135 F).

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