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Herb-crusted lamb cutlets



Prep Time


Cook Time



4frenched Lamb cutlet racks (3 cutlets in each)
0.25 cupfresh wholemeal breadcrumbs
1 tbspfresh rosemary leaves, finely chopped
1 tbspflat-leaf parsley, finely chopped
2 tspfresh thyme leaves, finely chopped
3cloves garlic, crushed
3 tsppesto
roasted vegetables like red onion wedges, zucchini and sweet potato to serve


1Preheat the oven to 200°C. Place lamb in a roasting dish. Combine the breadcrumbs, herbs, garlic and pesto in a bowl, mix well. Press the breadcrumb mixture evenly over lamb racks.
2Roast lamb uncovered for 10 minutes. Reduce oven temperature to 160°C and cook for a further 15-20 minutes (medium rare) or cook until lamb is cooked as desired.
3Remove lamb, cover loosely, and rest for 5 minutes before cutting the racks into cutlets.
4Serve lamb with roasted vegetables including red onion wedges, zucchini and sweet potato.


Suggested roasting times for Rack of lamb, four rib roast, crown roast: Cook at 200ºC. Rare 20-25 min total regardless of weight, Medium 30-35 min total regardless of weight, Well done 40-45 min total regardless of weight.
Tip: Roasts need to rest for about 10 to 20 minutes before carving.
This gives the juices in the meat a chance to redistribute, giving a moister and more tender result.

Recipe suggessions based on what you have in your fridge.

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