• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Ingredient

  • 450g lamb cutlets
  • 1 egg white, lightly beaten
  • 50g breadcrumbs
  • Marinade
  • Salt and freshly ground black pepper
  • 1 tsp dried rosemary
  • 1 tsp dried oregano
  • 1 tbsp olive oil
  • Condiments
  • 1 sweet corn cob, cut into 2cm thick rounds
  • Freshly ground black pepper
  • A handful mixed salad
  • 80g fennel, diced
  • 1 tbsp lemon juice
  • 1 tbsp olive oil


  1. Wash and dry lamb cutlets well. Blanch in hot water for 2-3 minutes, then drain and season with marinade. Drip in beaten egg white and roll in breadcrumbs. Pat the crumbs on firmly.
  2. Line a rack with greased aluminium foil and arrange the cutlets over. Grill over preheated oven at 200°C for 6-7 minutes each side.
  3. Grill sweet corn pieces for 8-10 minutes. Sprinkle with a dash of freshly ground black pepper. Toss salad leaves and fennel with a mixture of lemon and olive oil.
  4. Serve condiments with the grilled lamb cutlets.

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