Crusted Lamb Cutlets


  • 6-8 lean lamb chops
  • OR 6-8 lean lamb cutlets
  • 2 slices wholegrain bread (or quinoa flakes for GF alternative)
  • 2 garlic cloves
  • 2 tbsp olive oil
  • 1 tbsp fresh rosemary
  • OR 1 tbsp dried rosemary
  • 20g parmesan
  • 1 tbsp fresh parsley
  • salt
  • pepper
  • 1/2 cup flour
  • 2 eggs
  • 2 tbsp olive oil
  • mash
  • steamed greens


  • Prep Ingredients: Trim the lamb chops, roughly chop the garlic and grate the parmesan cheese.
  • Preheat oven to 190⁰C.
  • Cauliflower Mash: Prepare as per accompanying recipe (in 'Basics')
  • Place the bread, garlic, oil, rosemary, parmesan and parsley in a food processor. Blitz until the mix is all finely chopped and combined. Place mix in a small bowl.
  • Toss lamb in flour and shake away excess. Next, coat lamb in the whisked egg then toss in the crumb mixture. Place chops on a plate.
  • Heat oil over medium heat in a pan and brown each side of the chops, cook until they feel firm to the touch but still with a bit of sponginess.
  • Serve with Mash and a side of Steamed Greens.

Find Cauli Mash Recipe here

For Gluten Free & LCHF adaptation:
Make crumb (breadcrumb substitute) by blitzing 100g almonds, 50g sesame seeds PLUS the garlic, oil, rosemary, parmesan & parsley (as above)
Use Gluten Free flour.
Serve with cauliflower mash.


For FODMAP Friendly adaptation:

Use Gluten Free Breadcrumbs, Gluten Free flour and garlic infused oil (instead of garlic).