Crumbed Lamb Cutlet with Chimichurri Sauce

Adam D’Sylva

Serves 20


  • Plain flour
  • Eggs
  • Oil, for frying

For the Herb Lamb Crumb:

  • 3 rosemary stems
  • 60g parsley, picked and washed
  • Zest of lemon
  • 100g parmesan
  • 3 cloves garlic
  • 1kg Panko bread crumbs
  • Parmesan cheese, grated

For the Chimichurri:

  • 10 cloves garlic, diced
  • 10 shallots, sliced
  • 10 red banana chillies, diced finely
  • 1 cup red wine vinegar
  • 1 cup extra virgin olive oil
  • 3 tbsp dry oregano
  • 1 cups flat leaf parsley, chopped
  • 2 cups coriander, chopped
  • Salt/pepper to taste


  1. Start by making the chimichurri. Combine the herbs with oil and red wine vinegar, seasoned with salt and pepper. Mix together well.
  2. Prepare your crumbing station. Add lemon zest, grated cheese and chopped parsley to the breadcrumbs and mix together.
  3. Crumb the lamb with plain flour, egg wash then breadcrumb mixture. Deep fry in hot oil until golden.
  4. Top lamb with chimichurri sauce.
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