Lamb Cutlets Recipes

SPICY LAMB CUTLETS WITH CRISPY CORIANDER POTATOES

Steps:

• These lamb chops are a great alternative to a Sunday roast and packed with spicy flavour
• Preheat the oven to 200°C/400°F/gas 6. Drizzle the cutlets with olive oil and sprinkle over a pinch of salt, the black pepper, chilli and the thyme leaves. Give the cutlets a good rub to massage in the flavours, then put to the side.
• Cut the potatoes into large, even-sized chunks and place in a pan of cold, salted water. Bring to the boil and cook for 8 to 10 minutes. Drain and leave to steam dry. Meanwhile, crush the coriander seeds lightly in a pestle and mortar.
• Tip the potatoes into a large roasting tray and crush them slightly with your thumb. Sprinkle over the crushed coriander seeds and the cinnamon. Drizzle over the olive oil and pour in the red wine. Toss to coat the potatoes, then roast for 45 minutes, turning them half way through.
• While the potatoes are in the oven, cook the cabbage for 10 minutes in a large pan of boiling, salted water. Get a griddle pan nice and hot and griddle the cutlets to your liking for 5 to 8 minutes, turning them halfway through.
• Drain the cabbage and tip back into the pan. Squeeze over the lemon juice, drizzle over a little extra virgin olive oil and season. Serve the cutlets with the coriander potatoes and the lemony cabbage.
• Tip: These tasty coriander potatoes are also great with pork chops or chicken.

HERBED LAMB CUTLETS WITH ROASTED VEGETABLES

Steps:

• Heat oven to 220C/200C fan/gas 7. Put the peppers, sweet potato, courgettes and onion on a large baking tray and drizzle over the oil. Season with lots of ground black pepper. Roast for 25 mins.
• Meanwhile, trim the lamb of as much fat as possible. Mix the herbs with a few twists of ground black pepper and pat all over the lamb.
• Take the vegetables out of the oven, turn over and push to one side of the tray. Place the cutlets on the hot tray and return to the oven for 10 mins.
• Turn the cutlets and cook for a further 10 mins or until the vegetables and lamb are tender and lightly charred. Mix everything on the tray and serve.

LAMB CUTLETS REFORM BY ALEXIS SOYER: SWEET AND SOUR LAMB CUTLETS

Steps:

• First make the sauce: gently cook the shallots, garlic and cayenne pepper in half of the butter for 2-3 minutes, stirring every so often. Add the flour and tomato purée and stir well. Add the vinegar and redcurrant jelly and simmer f for a minute, then add the stock, bring to the boil and simmer gently for 15 minutes. Season to taste, and whisk in the remaining butter.
• Meanwhile, mix the breadcrumbs with the ham and parsley. Season the lamb cutlets and pass through the egg then the breadcrumbs. Heat a couple of tablespoons of the vegetable oil in a frying pan on a medium heat and cook the cutlets for 3-4 minutes on each side until golden, adding the butter towards the end.
• To serve, add the shredded ham, beetroot, gherkin and egg white to the sauce, or mix and serve separately. Eat with potato dauphinoise.

BREADED LAMB CUTLETS

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.

MARINATED LAMB CUTLETS

Steps:

• Combine all ingredients, except lamb, in a non-metallic dish. Add lamb, cover and refrigerate overnight.
• Grill or fry the cutlets over medium heat for 5 minutes each side (for medium-rare) or until cooked to your liking, basting with the marinade a few times for the first 8 minutes.
• Season with pepper and garnish with chopped parsley.