Coriander Crumbled Lamb Cutlets

  • Recipe copyright William Granger

Total Time:
30 min
20 min
Inactive Prep:
10 min
12 cutlets


  • Herbed Yoghurt
  • 4 ounces or (1/2 cup) thick Greek yoghurt
  • 1 teaspoon finely grated lemon zest
  • 1 Tablespoon finely chopped fresh flat-leaf or Italian parsley leaves
  • 2 tablespoon finely chopped fresh cilantro leaves
    • 1 cup all-purpose flour
    • 3 tablespoons milk
    • 2 eggs
    • 2 cups fresh breadcrumbs
    • 1 large handful fresh flat-leaf parsley, chopped
    • 2 tablespoons finely chopped fresh cilantro
    • 1 teaspoon finely grated lemon zest
    • 1 teaspoon ground cumin
    • Sea salt and freshly cracked black pepper
    • 12 French-trimmed lamb cutlets or rib chops
    • 1/2 cup olive oil
    • Herbed yoghurt, for service, recipe follows
      • Directions

        Add the flour to a shallow dish. In a separate shallow dish, lightly beat the milk and eggs. In a third dish, toss together the bread crumbs, parsley, cilantro, lemon zest, and cumin, and season with salt and pepper, to taste. Dip the lamb cutlets into the flour, then in the beaten egg and finally into the breadcrumbs.

        Heat the olive oil in a large frying pan over medium heat. Panfry the cutlets in batches, until they are golden brown, about 2 minutes per side. Transfer the lamb cutlets to a warm platter and serve with the herbed yoghurt.

        In a medium bowl, mix together the yoghurt, lemon zest, parsley, and cilantro. Serve the yoghurt with the lamb cutlets.