These crumbed lamb cutlets are the classic Australian pub dinner you know and love, made easily at home! They are golden and crispy on the outside and beautifully tender and pink in the middle, served with creamy dairy free garlic mashed potato and a side of broccolini. This is the dinner you make when you want something a little special that is guaranteed to be a hit with the whole family.
I cannot think of another dinner that brings back memories of my home town more than crumbed cutlets. Whenever they were on the specials board of the pub, you could be sure that is what my mother-in-law was ordering. It’s her absolute favourite dish but it’s also a meal my dad made at home a lot when I was growing up, but only on special occasions of course!
Lamb cutlets are expensive, so a plate of crumbed cutlets was definitely a treat. And even now, as someone who doesn’t eat a lot of lamb, I can confirm they’re so very worth it. They really are the best cut as they are so tender and juicy, and when coated in a light, super crispy crumb, there isn’t much better.
I like to serve these with a creamy dairy free garlic mash, some broccolini and a bit of gravy to really give that pub dinner experience. This is the kind of dinner that feels like a treat but is completely achievable on a weeknight as it does come together quite quickly.
If you like pub classic dinners like this, then you absolutely need to make this classic chicken schnitzel next!
Key Ingredients
This crumbed lamb cutlets recipe uses simple ingredients for the crumb, plus everything you need for the mash and greens to make it a full dinner.
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Lamb cutlets – you can buy them frenched, with the clean bone at the end (like the ones in my photos), which makes them into lamb lollipops. Your butcher will usually have these. Supermarkets often sell them with the meat and fat left on the end, in which case trim off the extra fat, since this quick cooking method won’t render it properly. You can either leave that extra meat on and crumb the whole cutlet (this is how we did it when I was a kid) or french trim them yourself.
- Plain flour – also known as all purpose flour, this is the first layer of the crumbing station and helps everything else stick.
- Eggs – Acts as the glue between the flour and the breadcrumbs.
- Panko breadcrumbs – These are Japanese-style breadcrumbs and they’re much lighter and crispier than regular breadcrumbs and will give a more satisfying crunch. Plus other types of store bought breadcrumbs often have fillers that contain dairy.
- Fresh parsley, salt and pepper – used to season the crumb to make sure it has flavour.
You’ll Also Love: Air Fryer Lamb Chops
Step-By-Step Instructions
Step 1: Set up three shallow bowls, one with the flour, one with the beaten egg, and one with the panko, parsley, salt and pepper.
Step 2: Coat each cutlet in the flour and shake off the excess, then dip it into the beaten egg.
Step 3: Press the cutlet firmly into the panko mixture so the crumbs stick well all over.
Step 4: Repeat with all the cutlets, setting them aside on a plate until they’re all crumbed and ready to fry.
Step 5: Heat about a centimetre of oil in a large frying pan over medium-high heat until hot. Add the cutlets in batches, without overcrowding the pan, and cook for about 3 to 4 minutes per side, until deeply golden. The internal temperature should be around 54°C/130°F for a pink middle.
Step 6: Transfer the cutlets to a wire rack set over a tray and rest for 3 to 5 minutes. Serve over the garlic mash with the broccolini, gravy and a lemon wedge on the side.
👉 I know shallow frying can be intimidating but it’s worth it! Using a little more oil lets you get a dark, golden, crispy crumb quickly, while the lamb stays perfectly pink inside. But don’t stress if the cutlets cook a touch past pink while you’re chasing that golden crumb, because lamb cutlets are so tender, they will still be juicy and full of flavour.
Storage Instructions: Store leftover cutlets in an airtight container in the fridge for up to 3 days. To keep the crumb crisp, reheat them in the oven or air fryer until piping hot, rather than the microwave, which will make the crumb a bit soggy.
Serving Suggestions
I serve these lamb cutlets over creamy garlic mash with a side of broccolini, which turns them into a proper pub-style dinner. The mash is a simple variation of my all-time favourite dairy free mashed potato, with some garlic powder added for a little extra flavour.
You can cook the broccolini however you like, but an easy and hands-off option is to make this air fryer broccolini. When it comes to sauce, you just can’t go past a simple gravy, but I do also love chimichurri with lamb as well for something different.
Recipe FAQs
Yes. To bake, cook them at 200°C/400°F fan-forced for about 15 to 20 minutes, turning halfway. In the air fryer, cook until golden and crisp, spraying the crumb lightly with oil first to help it brown. You won’t get quite the same deep golden crust as shallow frying, but both work well.
Yes, and it’s a great way to get ahead. Crumb them, then keep them covered in the fridge for up to a day before frying.
The most reliable way is with a meat thermometer. Taking them out when the internal temperature of around 54°C/130°F gives you a pink, medium-rare middle, which is how I like them.
If you prefer your lamb more well done, cook them a little longer until they reach your liking.
If you don’t have a thermometer, go by the crumb and timing. Deeply golden on both sides after about 3 to 4 minutes per side usually means they’re perfectly pink inside. Lamb cutlets are quite forgiving too, so even if they cook a touch more while you’re getting that golden crust, they’ll still be tender and juicy.
If you do make this recipe, please be sure to leave a comment and ⭐⭐⭐⭐⭐ rating below! And tag any of your creations on Instagram with @eightforestlane as I would love to see.
More Aussie classics:
Slow Cooker Curried Sausages
Salt and Pepper Squid
Chicken Schnitzel Burgers
Slow Cooker Bolognese
Crumbed Lamb Cutlets with Garlic Mashed Potato
Equipment
Ingredients
For the lamb cutlets:
- 8 lamb cutlets about 790 grams (1¾ lb), frenched or not
- ⅓ cup plain flour/all purpose flour
- 2 eggs beaten with 1 tablespoon water
- 1½ cups panko breadcrumbs
- 1-2 tablespoons chopped fresh parsley
- ½ teaspoon salt
- ¼ teaspoon black pepper
- canola oil for frying
For the garlic mashed potato:
- 800 grams (1 ¾ lb) potatoes washed and peeled
- 125 ml (½ cup) oat milk
- 2 tablespoons dairy free butter
- 1-2 teaspoons garlic powder to taste
- ¼ teaspoon salt
- ¼ teaspoon black pepper
For the broccolini:
- 2 bunches broccolini
- 1 tablespoon olive oil
- salt and pepper to taste
- gravy to serve
- lemon wedges to serve
Instructions
Make the garlic mashed potato:
- Cut the 800 grams potatoes into evenly sized chunks, about 3–4 cm pieces.
- Place the potatoes in a large pot and cover with cold water. Bring to the boil over medium-high heat, then reduce to a simmer and cook for 15–20 minutes, or until a fork easily pierces through.
- Drain the potatoes well and return them to the pot. Let them sit for 1–2 minutes to release excess steam, which helps prevent watery mash.
- Mash the potatoes with a potato masher. Add the 125 ml oat milk, 2 tablespoons dairy free butter, 1-2 teaspoons garlic powder, ¼ teaspoon salt and ¼ teaspoon black pepper, and mash again until creamy.
- If the mash is too thick, add a splash more oat milk until you reach your desired consistency. Taste and adjust the seasoning if needed. Place the lid on to keep warm while you make the lamb.
Make the lamb cutlets:
- Set up three shallow bowls: one with the ⅓ cup plain flour/all purpose flour, one with the beaten 2 eggs, and one with the 1½ cups panko breadcrumbs, 1-2 tablespoons chopped fresh parsley, ½ teaspoon salt and ¼ teaspoon black pepper.
- Coat each 8 lamb cutlets in the flour, shaking off the excess, then dip into the egg and finally press firmly into the panko mixture so the crumbs stick well.
- Heat about a centimetre of canola oil in a large frying pan over medium-high heat until hot. More oil helps the crumbs turn golden and crispy, but you can use less if you prefer.
- Add the cutlets in batches, being careful not to overcrowd the pan. Cook for about 3–4 minutes per side, depending on their thickness, until deeply golden. The internal temperature should be around 54°C/130°F for a pink middle.
- Transfer to a wire rack set over a baking tray to let any oil drip off, and rest for 3–5 minutes. Repeat with the remaining cutlets.
Cook the broccolini:
- Trim the ends of the 2 bunches broccolini. Cook it in a frying pan with the 1 tablespoon olive oil, salt and pepper, in the air fryer, or simply steam or boil it for 2–3 minutes.
Serve:
- Divide the mash between plates and add the cutlets and broccolini. Serve with warmed gravy and lemon wedges on the side.
Notes
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
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