Ingredients
Lamb Cutlets
- 8 lamb cutlets (about 790 grams / 1¾ lb), frenched or not
- ⅓ cup plain flour/all purpose flour
- 2 eggs (beaten with 1 tablespoon water)
- 1½ cups panko breadcrumbs
- 1-2 tablespoons chopped fresh parsley
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Canola oil (for frying)
Garlic Mashed Potato
- 800 grams potatoes (washed and peeled)
- 125 ml oat milk
- 2 tablespoons dairy free butter
- 1-2 teaspoons garlic powder (to taste)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Broccolini
- 2 bunches broccolini
- 1 tablespoon olive oil
- Salt and pepper (to taste)
To Serve
- Gravy (to serve)
- Lemon wedges (to serve)
Instructions
- Prepare the Garlic Mashed Potato: Cut the washed and peeled potatoes into 3–4 cm chunks. Place them in a large pot, cover with cold water, and bring to a boil over medium-high heat. Reduce to a simmer and cook for 15–20 minutes or until the potatoes are easily pierced with a fork.
- Drain and Mash: Drain the potatoes well and return them to the pot. Let them sit for 1–2 minutes to release excess steam, which prevents watery mash. Mash the potatoes with a potato masher until smooth.
- Add Seasonings to Mash: Stir in oat milk, dairy free butter, garlic powder, salt, and pepper. Mash again until creamy. Adjust thickness by adding more oat milk if needed. Cover and keep warm.
- Prepare Lamb Cutlets Coating Stations: Set up three shallow bowls: one with flour, one with the beaten eggs and water mixture, and one with the panko breadcrumbs mixed with chopped parsley, salt, and pepper.
- Coat the Lamb Cutlets: Coat each lamb cutlet first in flour, shaking off excess, then dip into egg wash, and finally press firmly into the breadcrumb mixture to coat evenly.
- Fry the Lamb Cutlets: Heat about 1 cm of canola oil in a large frying pan over medium-high heat until hot. Fry the lamb cutlets in batches for 3–4 minutes per side until golden and cooked to medium-rare (internal temp ~54°C/130°F). Avoid overcrowding the pan. Transfer cooked cutlets to a wire rack over a tray to drain excess oil and rest for 3–5 minutes.
- Cook Broccolini: Trim broccolini ends and cook in a frying pan with olive oil, salt, and pepper for 2–3 minutes until tender but crisp. Alternatively, broccolini can be steamed, boiled, or cooked in an air fryer.
- Serve: Divide the garlic mashed potatoes among plates. Arrange the crispy crumbed lamb cutlets and broccolini alongside. Serve with warmed gravy and lemon wedges on the side for added flavor.
Notes
- For a juicier lamb cutlet, avoid overcooking; aim for medium-rare (54°C/130°F internal temperature).
- You can substitute the oat milk and dairy free butter with regular milk and butter if preferred.
- If you don’t have panko breadcrumbs, regular breadcrumbs can be used but panko will give a crispier texture.
- Broccolini can be steamed or air fried as alternatives to pan-cooking, depending on your preferred texture.
- Resting the lamb cutlets after frying helps retain their juiciness.
- Adjust garlic powder in mashed potatoes to taste for more or less garlic flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Australian
