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Low Carb Crumbed Lamb Cutlets

There's nothing quite like the sweet succulent taste of a perfectly cooked lamb cutlet like Nan makes. That said, you can make them even better when they're coated in our new Low Carb Crumb (#sorrynan) – Delicious, succulent lamb with a beautiful herb and spices crunch coating! Yum.

6 Crumbed Lamb Cutlets

6 lamb cutlets (500g) 60g Low Carb Crumb - Original Recipe 1 eggs 1 tbsp water Oil for shallow frying Salt and pepper to taste

Add the oil for frying into a saucepan and place it on a medium heat. In a small bowl, whisk together the egg and water to make the coating mixture which will help the crumb stick to the lamb cutlets. In another shallow dish, sprinkle the Low Carb Crumb. Dip each cutlet into the egg mixture. Shake off any excess mixture and then place it onto the Low Carb Crumb. Sprinkle some of the Low Carb Crumb mix over the top of the lamb cutlet and lightly press it down, making sure you’ve sufficiently coated both sides. Test your oil is hot enough by adding in a tiny piece of the crumb. If it floats and bubbles appear it’s ready to go, if it sinks and there are no bubbles, allow it to heat up more. Carefully place the cutlets into the pan and cook for 1-2 minutes, before flipping them over and cooking for a further 1-2 minutes. Once they’re golden brown, transfer to a plate lined with paper towel to drain the excess oil, and cover with aluminium foil and let rest for 5 minutes. Plate up the cutlets with grilled vegetables of your choice and serve with a slice of lemon.

Note: Ensure your lamb cutlets are at room temperature. If you cook them straight out of the fridge, the centre won’t cook through properly. Nutrition facts below don't include the vegetables and sides, just the crumbed lamb cutlets.