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Lamb cutlets with Parmesan crust
Lamb cutlets with Parmesan crust
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
"Butterflied lamb racks steal the show at dinner."
Ingredients:
  • 2 8-cutlet racks of lamb, trimmed of fat
  • Olive oil, for greasing marinade
  • 60mls (1/4 cup) olive oil
  • 42.00 gm fresh lemon juice
  • 2 garlic cloves, crushed
  • 40.00 ml roughly chopped fresh oregano
  • Ground black pepper, to taste
  • lemon Parmesan crust
  • 70g (1 cup) breadcrumbs made from day-old bread (crusts included)
  • 50g (2/3 cup) coarsely grated Parmesan
  • 60g (3 tbsp) butter, melted
  • 1 lemon, rind finely grated
  • 20.00 ml roughly chopped fresh oregano
  • 2.50 gm ground cumin
Instructions:
  • Prepare the marinade by mixing together olive oil, lemon juice, garlic, oregano, and pepper in a large glass or ceramic dish. Add the lamb racks, ensuring they are evenly coated. Refrigerate for a minimum of 3 hours, or ideally overnight.
  • Separate the lamb from the marinade and let go of the marinade. Preheat a large non-stick pan over high heat. Place the lamb racks in the pan and cook for about 5 minutes, rotating occasionally, until all sides are nicely browned. Transfer the lamb to a plate.
  • For the zesty lemon Parmesan crust, thoroughly mix breadcrumbs, Parmesan, butter, lemon zest, oregano, and cumin in a bowl. Press half of the mixture onto the back of each lamb rack. Chill the lamb on a plate, covered with plastic wrap, in the fridge for 30 minutes.
  • Preheat oven to 180C. Lightly grease a roasting pan with olive oil. Place lamb crust-side up in the pan and roast for 25-30 minutes for medium doneness. Let it rest for 20 minutes, then slice into cutlets. Reform racks, wrap in paper towel, then in plastic wrap or foil, and refrigerate until ready to use.

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