Lemon & herb lamb lollipops

Lemon & herb lamb lollipops

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Cooking time

Prep: 25 mins Cook: 30 mins

Skill level

Moderately easy

Servings

Serves 8 - 10

Serve these crunchy cutlets at room temperature alongside a dip and encourage everyone to dig in with their hands

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving (10)

kcalories
332
protein
35g
carbs
10g
fat
17g
saturates
8g
fibre
0g
sugar
1g
salt
0.5g

Ingredients

  • 2 x 8-bone rack lamb cutlets, French-trimmed (ask your butcher to do this)
  • 2 tbsp plain flour
  • 1 egg
  • 3 tbsp milk
  • 100g fresh breadcrumbs
  • small bunch parsley, finely chopped
  • zest 2 lemons
  • vegetable oil, for frying

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Method

  1. Slice the lamb cutlets between the bones to give you 16 pieces. Remove any big pieces of fat. Cover the cutlets with cling film and lightly bash the meat with a rolling pin to flatten slightly. Put the cutlets in a bowl and sprinkle with flour and some seasoning, tossing to coat.
  2. Whisk the egg and milk in a shallow bowl. Place the breadcrumbs, parsley and lemon zest in another. Heat the oven to 200C/180C fan /gas 6. Heat enough oil in a large frying pan to come 0.5cm up the side.
  3. Dip each lamb cutlet into the egg mixture, then into the breadcrumbs, pressing gently to help crumbs stick. Cook each cutlet in the hot oil for 2 mins each side until golden brown – you will need to do this in batches. Drain on a plate lined with kitchen paper. When all cutlets have been fried, place on a baking tray and cook in the oven for 3 mins more. This will ensure that any parts of the bone that did not touch the pan have been cooked. Leave to cool, then chill if making ahead or pack into containers for your picnic.

Recipe from Good Food magazine, August 2013

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Comments

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quinnci's picture
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These are good, not just for picnics. The kids loved them. We only used a little oil and think the amount of oil in the recipe is probably unnecessary.

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