Crumbed Lamb Cutlets with Caper Mayonnaise is what I cook when I really want to impress. And as impressive as this meal looks, it’s actually very easy and forgiving to make. Lamb cutlets (lamb rib chops) are a premium cut of meat that I reserve for special occasions. Most people wouldn’t associate crumbing with lamb cutlets, but it is such an amazing way to prepare them. The crunchy coating helps the lamb to retain its moisture, which means it is extra juicy and succulent. And if that doesn’t already sound amazing enough, the caper mayonnaise on the side is quite possibly one of the easiest, most delicious sauces you will ever make. This recipe is also fantastic to make ahead, which lends itself to entertaining. The lamb can be crumbed in advance and either refrigerated or frozen, ready for when you need it!
Can Crumbed Lamb Cutlets with Caper Mayonnaise be made ahead of time?
Yes, prepare Crumbed Lamb Cutlets as per the recipe. Refrigerate the uncooked cutlets for up to 3 days, or freeze for up to 3 months. Store in an airtight container or reusable sandwich bag. Use baking (parchment) paper between the layers of lamb cutlets to stop them from sticking. Thaw completely overnight in the fridge and cook as per the recipe.
Are Crumbed Lamb Cutlets with Caper Mayonnaise suitable for leftovers?
Crumbed Lamb Cutlets can be refrigerated for up to 3 days in an airtight container. Reheat in the microwave (the coating will soften). Not suitable to freeze.
Print Crumbed Lamb Cutlets with Caper Mayonnaise
- Total Time: 20 mins
- Yield: 4 1x
Ingredients
CAPER MAYONNAISE
- 1 cup (250 g) whole-egg mayonnaise
- 1 tbsp finely chopped capers
- 1 tbsp finely chopped fresh dill
- 1 tbsp lemon juice
- Sea salt flakes, to taste
- Cracked black pepper, to taste
LAMB
- 12 lamb cutlets (lamb rib chops), trimmed (see note 1)
- ½ cup (75 g) plain (all-purpose) flour
- 1 tsp sea salt flakes, plus extra to garnish
- ½ tsp cracked black pepper
- 3 cups (180 g) panko breadcrumbs
- 2 tbsp thyme leaves (can also be substituted with flat-leaf/Italian parsley, or completely left out)
- 2 eggs, whisked
- Oil, for frying (see note 2)
- Lemon wedges, to serve
Instructions
- To make the caper mayonnaise, combine the ingredients in a small bowl and set aside.
- Lay the lamb cutlets flat on a chopping board and cover them with a sheet of baking (parchment) paper. Using a mallet or rolling pin, pound the cutlets to roughly a 1 cm (½ inch) thickness.
- To crumb the cutlets, place the flour on a piece of baking paper, then stir the salt and pepper through the flour. Add the breadcrumbs and thyme (if using) to a separate sheet of baking paper (using the baking paper makes clean-up easier and aids in crumbing the cutlets, as you can tip the paper up so the crumbs collect in the centre of the paper).
- One by one, dip each of the cutlets into the flour, shaking off any excess, followed by the egg, allowing any excess to drip off, and lastly into the breadcrumbs so that they are well coated all over. Don’t worry too much about coating the bone, focus more on the meat.
- Heat the oil in a large, heavy-based frying pan over medium–high heat. Cook the cutlets, in batches, for 2–3 minutes on each side until golden and cooked through. Set aside on a paper towel to drain any excess fat.
- Serve the crumbed cutlets on a large platter with an extra sprinkle of salt flakes and the caper mayonnaise and lemon wedges on the side.
Equipment
Notes
Note 1 – What are trimmed lamb cutlets (lamb rib chops)? A trimmed lamb cutlet has the majority of the fat removed, including off the bone. You can buy trimmed lamb cutlets from your butcher and from some supermarkets, but they are a lot more expensive. I buy regular, untrimmed cutlets and do it myself by cutting as much fat as I can from the sides of the lamb cutlet. I then run my knife along the bone, removing any excess fat from there also. It doesn’t need to be perfect and you can absolutely choose to leave the fat on if you wish.
Note 2 – A high smoke point oil (such as canola/rapeseed or vegetable oil) is best for deep-frying. The oil in the pan needs to be at least 1.5 cm (½ inch) deep. Olive oil can be used to shallow-fry. Use 3–4 tablespoons of oil and cook as per the recipe, turning the lamb once. Using this method, the breadcrumb coating will not be as even in colour.
MAKE AHEAD
Crumbed Lamb Cutlets are the perfect recipe to make ahead of time. Crumb the lamb cutlets as per the recipe. Refrigerate the uncooked cutlets for up to 2 days, and freeze for up to 2 months. Store in an airtight container or reusable sandwich bag. Use baking (parchment) paper between the layers of lamb cutlets to stop them from sticking. Thaw completely overnight in the fridge. Cook as per the recipe.
The caper mayonnaise can be made ahead of time too. Prepare it as per the recipe and refrigerate it an an airtight container for up to 3 days.
LEFTOVERS
For best results, Crumbed Lamb Cutlets are best made and eaten immediately but leftovers will not go to waste! Refrigerate leftover cooked Crumbed Lamb Cutlets for up to 2 days. The coating will soften once the lamb is reheated but the flavour will be equally delicious. Refrigerate any leftover caper mayonnaise leftovers for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: lamb, crumbed lamb, lamb cutlets, crumbed lamb cutlets
- Method: pan sear
