Member recipe

Lamb Cutlets Coated in Breadcrumbs Served with Mashed Potato and Raita

Member recipe by

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by

Cooking time

Prep: 1 hour Cook: 20 minutes

Skill level

More effort


Serves 1

Hey! I'm 14 years old and I love to cook with ambitions to becoming a chef when I grow up and to encourage me to practise my cooking more often I am attempting to invent new recipes and uploading them here. This flavoursome twist on Lamb and Mash is filled with interesting flavours. I made this for a school cooking contest.

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.


Lamb Cutlets

  • 2 Lamb Cutlets
  • 2cm Thick Slice of White Bread
  • Handful of Fresh Coriander
  • 1 Green Chili
  • 1 tsp Chilli Powder
  • Clove of Garlic
  • 2 tbsp Plain Flour
  • 1 Egg

Mashed Potato

  • 2 Potatoes


  • 1/2 Cucumber
  • 150 ml Natural Yoghurt
  • Small Handful of Fresh Mint


  1. Pre-heat the oven to 180oC and put in a tray with a tablespoon of oil on and heat a saucepan filled with water on the hob.

  2. Grate the cucumber into a sieve above a bowl. Use a spoon to squeeze the majority of the juice into the bowl and put the grated cucumber into another bowl. Now, add the natural yoghurt and roughly chop the fresh mint before adding also. Mix and place into the fridge to keep cool whilst you prepare other parts of the dish.

  3. Tip the breadcrumbs, flour and beaten egg onto 3 separate plates. Finely chop the coriander, chilli and garlic and add to the breadcrumbs along with the chilli powder and a sprinkle of black pepper. Mix all of these ingredients together.

  4. Peel and evenly chop the potatoes into large chunks before adding them to the saucepan with boiling water to cook. This should take around 15-20 minutes but check often by tapping them with a fork - they are done when they feel soft and fluffy.

  5. Dip each lamb cutlet into the flour, then the egg and finally the breadcrumbs ensuring they are all completely covered. Heat a frying pan over high heat with 1 tbsp of oil. Add the lamb cutlets and cook for 1-2 minutes on each side (or until crispy and starting to turn golden brown). Then, transfer the lamb cutlets onto the tray and put in the oven and cook for around 10 minutes or until the lamb is just slightly red in the centre.

  6. After the lamb has been cooking for around 5 minutes the potatoes should be cooked, so turn off the heat and strain the potatoes in a colander. Add a knob of butter and some black pepper and then mash until there is no chunks.

  7. Remove the lamb cutlets from the oven and place on kitchen role for a minute and get the raita from the fridge. Put everything onto the plate. Enjoy!

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Jared Smith
11th Sep, 2013
I really want to add pictures but it won't allow annoying!
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.