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Gremolata crumbed lamb cutlets

Method

  • Cut the lamb racks into cutlets, batten out a little and set aside.
  • Bring the stock to the boil in a small heavy-bottomed pot and cook until reduced by half. Then add the lemon juice, olives, 1 tbsp chopped parsley, the zest of 1 lemon and 1 knob butter. Mix well and briefly cook.
  • While the sauce is cooking, place the flour in a bowl and beat the milk and egg together in another one. Then combine the breadcrumbs with the remaining lemon zest, parsley, parmesan and seasonings in a third bowl.
  • Lightly coat the cutlets in flour, dip in the egg wash and then in the breadcrumbs.
  • Heat the oil with the remaining butter in a large non-stick pan and cook the cutlets until golden brown on all sides. Drain well on kitchen paper towels.
  • Place the cutlets on individual plates, spoon plenty of the sauce over the top and serve with your favourite potato dish on the side.

Ingredients

  • 3 lamb racks, trimmed of all fat & sinew
  • 1½ cups chicken stock
  • juice of 1-2 lemons
  • 8 stuffed green olives, diced
  • 2 tbsp chopped fresh parsley
  • grated rind of 2 lemons
  • 2 knobs unsalted butter
  • plain flour
  • ½ cup milk
  • 1 egg
  • 1 cup packet breadcrumbs
  • 1 heaped tbsp grated parmesan
  • sea salt & freshly ground pepper
  • 2 tbsp olive oil

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm