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Herb Crusted Lamb Cutlets

Seasonal lamb cutlets are topped with a delicious mint crust.


1 tablespoons oil
1 onion, finely chopped
100 gram fresh white breadcrumbs
3 tablespoons mint
8 boneless lamb cutlets or lamb chops, trimmed
1 egg, beaten 
450 gram baby carrots, wiped
1 packet Schwartz Roast Onion Gravy

A little oil to drizzle
Sea salt and black pepper to season


Pre-heat the oven to 200°C, 400°F, Gas Mark 6. Heat the oil and fry the onion for 2 minutes. Stir in the breadcrumbs and Mint and fry for 1 minute. Season well and remove the mixture from the heat.

Tie the lamb cutlets into rounds and place them on a baking sheet. Stir the egg into the breadcrumb mixture and divide between the eight lamb cutlets. Drizzle with a little oil if you wish and cook in the oven for 15 minutes.

Meanwhile, steam the carrots for 10 minutes and make up the Roast Onion Gravy as directed on the packet. Serve the lamb cutlets with the carrots, gravy and your favourite potatoes.

Recipe courtesy of Schwartz