Crumbed Lamb Cutlets with Caper Mayonnaise is what I cook when I really want to impress. And as spectacular 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.
Crumbed Lamb Cutlets with Caper Mayonnaise
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Ingredients
- 250 g (1 cup) whole-egg mayonnaise
- 1 tbsp finely chopped capers
- 1 tbsp finely chopped fresh dill
- 1 tbsp fresh lemon juice
- sea salt flakes, to taste
- freshly cracked black pepper, to taste
- 12 lamb cutlets (lamb rib chops), trimmed (see note 1)
- 75 g (½ cup) plain (all-purpose) flour
- 1 tsp sea salt flakes, plus extra to finish
- ½ tsp freshly cracked black pepper
- 180 g (2¾ cups) panko breadcrumbs
- 2 tbsp thyme leaves (can be substituted with flat-leaf parsley, or simply omitted)
- 2 eggs, whisked,
- oil, for frying (see note 2)
- 4 wedges lemon, 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.
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