Crumbed Lamb Cutlets
Serves: 4
  • 1 cucumber, grated
  • 500 ml (2 C) plain Greek-style yoghurt
  • 1 large garlic clove, crushed
  • 15 ml (1 T) mint leaves, finely chopped
  • 30 ml (2 T) fresh lemon juice
  • salt and coarsely ground black pepper
  • 250 ml (1 C) breadcrumbs
  • 5 ml (1 t) ground cumin
  • 5 ml (1 t) ground coriander
  • 5 ml (1 t) dried oreganum
  • 30 ml (2 T) Italian Parsley, finely chopped
  • 8 lamb rib cutlets
  • 125 ml (½ C) cake flour
  • 1 egg, beaten
  • sunflower oil for frying
  • to serve: lemon wedges
  1. To make the yoghurt dip place the grated cucumber on a clean tea towel. Place the tea towel into a colander and leave to stand for a few minutes. Squeeze the cucumber in the tea towel to remove all excess moisture. Place the cucumber into a bowl.
  2. Add the yoghurt, garlic, mint, and lemon juice and mix well.
  3. Season to taste. Refrigerate until serving.
  4. Place the breadcrumbs in a bowl and add the cumin, coriander, and oreganum. Add the Italian parsley and mix well. Season with salt and pepper.
  5. Dust each lamb cutlets in the flour and shake off any excess. Dip the cutlets first into the beaten egg and then into the seasoned breadcrumbs. Set aside.
  6. Heat a frying pan and fry the cutlets in the oil until golden brown on both sides. Place the lamb cutlets onto a baking tray and finish in the oven preheated to 180˚C for 5-8 minutes or until cooked to your liking.
  7. Serve the lamb cutlets immediately with the yoghurt dip and lemon wedges on the side.
Recipe by Pomegranate Days at