Welsh Lamb Cutlets with Black Pepper Crust


  1. Preheat oven to Gas 5, 190C, 375F with a baking tray in the oven to preheat.
  2. Place breadcrumbs and black pepper in a shallow bowl and combine together. Place flour on a shallow dish and the lightly beaten egg on another. Dip the cutlets firstly into flour, then egg followed by crumbs. Double crumb if you wish.
  3. Heat oil in a large non-stick frying pan and brown cutlets until golden on both sides.
  4. Place cutlets on the preheated tray and cook for 10 minutes until meat is tender and cooked through.
  5. Salsa: Combine together the spinach, pine nuts and fresh mint. Mix together the oil and mint jelly and spoon over the spinach mix, toss well together and allow to stand before serving.
  6. Serve cutlets with salsa and mashed pumpkin or squash.

Recipe Information

Serves 4
Calories 578 kcals
Cooking Time


  • 4-6 lean Welsh lamb cutlets
  • 100g (4oz) fresh breadcrumbs
  • 30ml (2tbsp) flour
  • 1 egg
  • 10ml (2tsp) coarsely ground black pepper
  • 15ml (1tbsp) oil
  • 1 large handful baby spinach leaves, roughly chopped
  • 30ml (2tbsp) toasted pine nuts
  • 30ml (2tbsp) fresh mint
  • 15ml (1tbsp) extra virgin olive oil
  • 15ml (1tbsp) mint jelly

Nutrition Information

  • Calories 578 kcal
  • Energy 2404kJ
  • Fat 42g
  • Saturates 15g
  • Salt 0.5g
  • Iron 3.25g
  • 5-a-day 0.5