These Oven Baked Herb-Crusted Lamb Cutlets are not only full of flavour, but they are also juicy and tender as well.
Lamb cutlets are a family favourite to have and defiantly when they are crumbed.
But we wanted a little flavour, so hubby added a few herbs and spices to the mix.
Yes, the breadcrumb seasoning was all him; I can’t take credit for that. But OMG, was it delicious.
When it comes to cooking cutlets, I have found there are two really good ways to cook them to get the best results.
Oven or Weber Q, but if they are crumbed, I prefer the oven. However, if you use a baking tray in the weber q for Herb-Crusted Lamb Cutlets, you can get the same results as the oven.
What to serve with lamb cutlets
These Herb-Crusted Lamb Cutlets pair so well with many things if you are looking for something other than simple veggies and mash.
Here are some of the side dishes we love to have alongside our Herb-Crusted Lamb Cutlets:
- Simple Creamy Mayo-Free Homemade Coleslaw
- Creamy Garlic and Chives Mashed Potatoes
- Yummy Air Fryer Roast Potatoes With The Perfect Crunch
- Simple Homemade Potato Salad with Egg and Bacon
- We sometimes make our Greek Yoghurt Mint Dip that we make with our Weber Q Lamb Cutlets
How to make Oven Baked Herb-Crusted Lamb Cutlets
It is a super simple recipe, but it will be well worth the effort of crumbing the lamb cutlets yourself.
- Lamb Cutlets
- Plain Flour
- Garlic Powder
- Onion Powder
- Dried Rosemary
- Dried Thyme
- Lemon Pepper
- Dried Oregano
Tip: make sure the lamb cutlets are at room temperature so that they cook evenly.
Preheat your oven to 200°C or 390°F for fan force, or 220°C or 430°F for conventional.
Place the breadcrumbs into a bowl.
Combine garlic powder, onion powder, rosemary, thyme, salt, lemon pepper and oregano into the breadcrumbs, and pour into a shallow bowl, crumbing dish, or container.
Before adding it to the breadcrumbs, you can grind the rosemary and thyme into a powder. I have tried it both ground and unground, and there was no change to the seasoning taste.
Place flour into a shallow bowl, crumbing dish, or container.
Then whisk eggs, and pour them into a shallow bowl, crumbing dish, or container.
Place a lamb cutlet into the flour, thoroughly coat, shake off excess flour, and then place in the egg mixture. Allow the excess egg to drip off before putting the cutlet into the breadcrumb mix.
Thoroughly coat with the breadcrumb mixture. Then repeat with all the other cutlets.
Place the coated cutlets onto a plate or directly onto a baking tray. Spray with olive oil, then place onto a baking tray and place in the oven to cook for 6 minutes.
Tip: Make sure the oven rack you use is in the middle of the oven to allow the lamb cutlets to cook evenly.
Remove the cutlets from the oven, turn over and spray with olive oil, then return the tray to the oven to cook for a further 6 minutes.
When cooked, the cutlets should have a nice golden brown coating. Remove them from the oven and serve them with your choice of side dishes.
My lamb cutlets are undercooked or overcooked.
Depending on how you like your meat cooked can also alter the cooking time for your cutlets. We cook our cutlets to medium to medium-well, putting the internal temp around 57°C.
Adjust your cooking time to suit your preference, being mindful not to burn the crumb coating.
Oven temperatures can also vary, which can also alter your cook time. It is good to check the internal temperature of your meat with a meat thermometer, such as the Inkbird wireless meat thermometer from Amazon, to help you determine your desired doneness.
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Oven Baked Herb-Crusted Lamb Cutlets
- 10 Lamb Cutlets
- ½ cup Plain Flour
- 1 cup Breadcrumbs
- 1 tbsp Garlic Powder
- 1 tbsp Onion Powder
- ½ tbsp Rosemary
- 1 tsp Thyme
- 1 tsp Salt
- ½ tsp Lemon Pepper
- 1 tsp Oregano
- 3 Eggs
- Preheat your oven to 200°C or 390°F for fan-force, and 220°C or 430°F for conventional.
- Place breadcrumbs into a bowl.Combine garlic powder, onion powder, rosemary, thyme, salt, lemon pepper and oregano into the breadcrumbs, then pour into a shallow bowl, crumbing dish, or container.
- Place flour into a shallow bowl, crumbing dish, or container.
- Whisk eggs, then pour into a shallow bowl, crumbing dish, or container.
- Place a lamb cutlet into the flour and thoroughly coat, shake off excess flour, then place in the egg one at a time. Allow excess egg to drip off, put into the breadcrumb mix, and thoroughly coat.Repeat with all cutlets and place on a tray or plate.
- Spray with olive oil, then place onto a baking tray and place in the oven to cook for 6 minutes.
- Remove the cutlets from the oven, turn over and spray with olive oil, then return the tray to the oven to cook for a further 6 minutes.