Crumbed lamb cutlets with wilted spinach

Prep 0 h : 15 m
Cook 0 h : 15 m


  • 60g fresh fine breadcrumbs

    60g panko crumbs

    50g finely grated parmesan

    A small handful of herbs such as thyme, rosemary or sage, finely chopped

    12 lamb cutlets

    Seasoned plain flour, for dusting

    2 eggs, lightly beaten

    30g butter

    80 extra-virgin olive oil

    400g baby spinach leaves

    2 garlic cloves, thinly sliced

    Lemon wedges (optional), to serve


  • Combine breadcrumbs, panko, parmesan and herbs in a bowl.

    Season lamb with salt and lightly dust with flour.

    Dip in egg, then crumbs, shaking off excess, and transfer to a plate.

    Heat a large heavy-based frying pan over medium-high heat.

    Add butter and 60ml oil to pan.

    Once butter is foaming (1-2 minutes), add lamb cutlets and cook on one side until golden brown (2 minutes; reduce the heat a little if they’re browning too quickly).

    Season to taste, then turn, season again, and cook until golden brown and cooked to your liking (2 minutes for medium rare).

    Rest on paper towels.

    Heat remaining oil in a separate frying pan over medium-high heat.

    Add spinach and garlic, season to taste, and toss until wilted (2-3 minutes).

    Serve with lamb cutlets and lemon wedges.