Crumbed Welsh Lamb Cutlets

Share this page

Wednesday 3rd June 2015


  • 4-6 Welsh Lamb cutlets
  • 30ml (2tbsp) flour, season with salt and black pepper
  • 1 egg, lightly beaten
  • 50g (2oz) fresh breadcrumbs
  • 30ml (2tbsp) fresh dill, chopped
  • seasoning
  • 25g (1oz) Parmesan cheese, grated
  • 30ml (2tbsp) olive oil


  1. Preheat the oven and place an empty baking sheet in the oven to heat up – or preheat grill or frying pan.
  2. Place the breadcrumbs, dill and Parmesan together in a bowl and mix well. Crack egg onto plate and lightly break up with a fork.
  3. Place the flour onto a separate plate, season and mix. Take each Welsh Lamb cutlet and remove a little of the fat. Dip each side into the flour, then egg and finally dip into the crumbs.
  4. Place the Welsh Lamb cutlets on the preheated baking sheet and cook in the oven until golden and crunchy, about 20 minutes – or cook under preheated grill for about 12-15 minutes or fry in a little olive oil for about 10 minutes.
  5. Serve the Welsh Lamb cutlets with a mixed bean and rocket salad topped with lots of fresh dill.

Recipe Information

Serves 4
Calories 714 kcals
Cooking Time

Nutrition Information

  • Calories 714 kcal
  • Energy 2965
  • Fat 58g
  • Saturates 25.4g
  • Salt 1.5g
  • Iron 2.4g
  • 5-a-day 0

Print this recipe

Related posts

We may think of the humble sandwich as classically British, but they are actually eaten by cultures across the world - from Asia to the Americas.
BBQ king Chris ‘Flamebaster’ Roberts has set YOU the epic, mouth-watering task of presenting us with the crème de la crème of PGI Welsh Beef steak sandwiches.
During this unprecedented lockdown period, we all have more time to ourselves and this includes our little ones who are all currently off school.
With bare shelves a common sight in supermarkets and the government’s strict measures to urge people to stay at home, some Welsh butchers have taken on the responsibility of carrying out home deliveries and meeting the needs of many of our communities.