Lamb Cutlets with Herb Butter

serves 2
25 mins


  • 3 cups fresh breadcrumbs
  • 2 tablespoons chopped parsley
  • 3 cloves garlic, finely chopped
  • 125g Anchor Butter Salted or Unsalted, melted 
  • 6 lamb cutlets
  • 3 tablespoons flour
  • 1 egg
  • Salt and pepper


  1. In a bowl, combine the breadcrumbs, parsley and garlic. Pour in the melted butter and mix until crumbly in texture. 
  2. Dust the lamb with flour.
  3. Lightly whisk the egg in a shallow bowl and dip each cutlet in egg and then into the crumb mixture, ensuring the cutlets are well coated.
  4. Pan-fry the cutlets in a non-stick pan over a medium heat for 3-4 minutes each side until crumbs are golden and crisp.