We absolutely love lamb cutlets and this time we experimented with some seasoning and came up with this ripper of a recipe!

Serve this with our best mash potato (that doesn’t look like glue!) and a side of crunchy steamed veggies and you have yourself a smashing meal!

You can find our homemade gravy recipe on our website.

We didn’t get this recipe right on the first go, it took ages but we’re so glad that we’ve finally mastered it. Enjoy!

July 1, 2019
  • 10m
  • 40m
  • 55m
  • 1

Ingredients

  • 8 lamb cutlet
  • 1 c breadcrumbs
  • 1 egg
  • 700 g potato
  • 1 L water
  • vegetables to steam for lamb cutlets (corn, peas, carrots, broccoli, zucchini etc.)
  • 60 g milk or cream
  • 30 g butter
  • gravy to serve

Instructions

Thermal Cooking Method

  1. Coat all the cutlets in breadcrumbs by dipping in the egg mixture and then breadcrumbs. Set aside to cook later.
  2. Put potatoes into your simmering basket, and sit inside the mixing jug. Fill with cold tap water to the 1L line. Set the lid in place.
  3. Chop vegetables and place in the steaming trays. Tip: place hard veggies like corn cobs and carrots in the bottom, and soft veggies like peas and corn in the top tray. Cook for 25 minutes/steaming temp/speed 2.
  4. With 10 minutes to go, cook the cutlets. Drizzle some olive oil in a large frying pan and heat until medium-hot. Cook the cutlets for approx. 5 minutes each side, this should cook them medium. If you prefer them rare, cook for less time. Allow to rest while you finish prepping the mashed potatoes.
  5. Check that your vegetables are cooked to your liking. If not, put the machine on for a little longer. Once they are cooked, set aside the steamed vegetables. Remove the simmering basket (holding your potatoes) and discard the water.
  6. Tip potatoes back into your jug and add the butter and milk. You can also add salt and pepper if you wish. Mix for 10 seconds/speed 4. Don't over mix or it will go like glue. Add a little more milk if needed and mix the rest with a spatula.
  7. Plate up the cutlets and veggies. Serve and enjoy!

Traditional Cooking Method

  1. Coat all the cutlets in breadcrumbs by dipping in the egg mixture and then breadcrumbs. Set aside to cook later.
  2. Put potatoes into a pot and cover with water, bring to the boil and then turn the temp down to a simmer. Cook until the potatoes are tender (approx. 25 minutes). Drain off water and mash with butter and milk.
  3. Put vegetables into a separate pot and cover with water, bring to the boil and then turn down to a simmer. Cook for approx. 10 minutes, once simmering. Drain when ready and leave in the pot to stay warm.
  4. With 10 minutes to go, cook the cutlets. Drizzle some olive oil in a large frying pan and heat until medium-hot. Cook the cutlets for approx. 5 mins each side, this should cook them medium. If you prefer them rare, cook for less time.
  5. Plate up the cutlets and veggies. Serve and enjoy!
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