Crumbed Lamb Cutlets (Lamb Chops) with Caper Mayonnaise is what I make when I really want to impress. And as impressive as this meal looks, it’s actually very easy and forgiving to make. Lamb cutlets are a premium cut of meat which I reserve for special occasions. Most people wouldn’t associate crumbing/breading 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, and freeze for up to 3 months. Store in an airtight container or reusable sandwich bag. Use baking 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. Reheat in the microwave (the coating will soften). Not suitable to freeze.
Print Crumbed Lamb Cutlets (Lamb Chops) with Caper Mayonnaise
- Total Time: 20 mins
- Yield: 4 1x
Ingredients
Caper Mayonnaise
- 1 cup mayonnaise
- 1 tbsp capers, finely chopped
- 1 tbsp fresh dill, finely chopped
- 1 tbsp lemon juice
- Salt, to taste
- Pepper, to taste
Lamb
- 12 lamb cutlets/lamb chops, trimmed (see note 1)
- 1/2 cup plain/all-purpose flour
- 1 tsp salt flakes, plus extra to garnish
- 1/2 tsp black pepper
- 3 cups panko breadcrumbs
- 2 tbsp thyme leaves (optional, can also be substituted with 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 paper. Using a mallet or rolling pin, pound the cutlets to roughly 1 cm or 1/5″ in thickness.
- To crumb the cutlets, place the flour on a piece of baking paper and stir through the salt and pepper. 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/breading the cutlets).
- 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 on medium-high heat in a large, heavy-based skillet. 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? 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 or vegetable oil) is best for deep frying. The pan needs to be filled at least 1.5 cm or 3/4″ deep with oil. Olive oil can be used to shallow fry. Use 3-4 tbsp 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/Lamb Chops are the perfect recipe to make ahead of time, ready for when you need it! 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 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
