Crumbed Lamb Cutlets with Garlic Mashed Potato

Two crumbed lamb cutlets on mashed potato with broccolini.

Crumbed Lamb Cutlets with Garlic Mashed Potato

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.

Course Main Course

Cuisine Australian

Dietary & Allergen Dairy Free, Nut Free

Prep Time 20

Cook Time 25

Total Time 45

Servings servings

Calories 668kcal

Author Sally

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 potatoes washed and peeled
125 ml 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

US Customary - Metric

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

Lamb: an internal temperature of 54°C/130°F gives a pink, medium-rare middle. Cook a little longer if you prefer it more well done. If frying in batches, keep the cooked cutlets warm in a low oven (about 120°C/250°F) while you finish the rest.

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.

Nutrition