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Parmesan crumbed lamb cutlets with old style carrot & parsnip mash


  • Preheat oven to 210°C fan forced (230°C normal). 
  • Boil the carrots and parsnips in lightly salted, boiling water until tender. Drain well and return to the pot to keep warm.
  • At the same time, put the flour in a large bowl, the egg mixed with milk in another, and the breadcrumbs, parmesan and 2 tbsp chopped parsley in a third bowl.  
  • Then flour the lamb, dip in the egg wash and crumb. (If you like, dip in the egg wash and crumb again.) 
  • Heat a thin layer of oil in a heavy-bottomed pan and seal the lamb all over, in batches, being careful not to overcrowd. Then cook in the oven for 2-3 mins. 
  • When the lamb is ready, roughly mash the vegies with the butter, seasonings and remaining parsley. 
  • Spoon a generous dollop of mash on individual plates, top with the lamb cutlets and serve with lemon wedges on the side.
  • nb. A little milk can be used in place of the butter with the mashed vegies, if you prefer.


  • 2-3 carrots, cut into chunks
  • 2-3 parsnips, cut into chunks
  • sea salt & freshly ground pepper
  • 1-2 cups plain flour
  • 1 egg
  • ½ cup milk
  • 2 cups breadcrumbs
  • ¼ cup freshly grated parmesan
  • 3 tbsp chopped parsley
  • 12-16 French trimmed lamb cutlets, battened out a bit
  • olive oil
  • a dollop of softened butter (optional)
  • 2 lemons

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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