Kiwi Lamb Cutlets
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Kiwi Lamb Cutlets

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We have added a delicious crunch to these cutlets, using oregano and paprika. Drizzled with a tart lemon vinaigrette and served with baby potatoes and leafy greens.
<b>Prep:</b> 20 mins Prep: 20 mins
<b>Cook:</b> 6 mins Cook: 6 mins
Serves 4 Serves 4
Source of iron Source of iron
Low Sodium Low Sodium
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  • 12 Quality Mark lamb cutlets
  • 1 egg
  • 2 tablespoons milk
  •  1/4 cup flour
  • 1 cup fine white dried breadcrumbs, or more if needed
  • 1 teaspoon dried oregano
  •  1/2 teaspoon smoked paprika (bittersweet smoked paprika is good here)
  • 3 tablespoons vegetable oil

Lemon vinaigrette

  • 3 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • 6 tablespoons extra virgin 
  • olive oil

To serve

  • baby potatoes
  • leafy salad with soft fresh herbs



Lightly beat the egg and milk in a shallow bowl and season. Place the flour on a flat plate.

Place 1/2  cup breadcrumbs on a flat plate and mix through the oregano. On a separate plate, mix the remaining breadcrumbs with the smoked paprika.

Dip a cutlet in the flour, dusting off excess, then dip in the egg and finally in the oregano breadcrumbs. Repeat with 5 more cutlets, then crumb the remaining 6 with the smoked paprika breadcrumb mix.

Heat a large frying pan over medium-low heat. Add the oil, and when hot, cook the crumbed cutlets, in batches, for 3 minutes on each side. Rest and drain  on kitchen paper before serving.

If cooking on a BBQ flat plate, oil the crumb first before placing on the hot flat plate. 

Lemon vinaigrette

Place the lemon juice and Dijon mustard in a bowl and season. Whisk in the olive oil until emulsified. If vinaigrette is too tart, add extra salt or sweeten with a little honey. Vinaigrette can be made in a screw top jar. Simply add all the ingredients, screw lid on tightly and shake to combine.

To serve

Serve with boiled baby potatoes and a leafy green salad mixed with a few soft fresh herbs, such as chervil, flat-leaf parsley and sweet marjoram. Dress with the lemon vinaigrette.
  • Suitable Cuts
  • Nutrition
  • Tips & Tricks

Nutrition Information Per Serving

Serving size: 441g
Energy kJ (kcal) 2840 (678)
Protein (g) 29.5
Fat (g) 40.4
Saturated (g) 8.2
Carbohydrate (g) 47.3
Sugars (g) 4.2
Sodium (mg) 278
Iron (mg) 3.1
Zinc (mg) 3.1
Vitamin B12 (ug) 1.3
Vitamin D (ug) NA
Selenium (ug) 7.7
  • If necessary, trim and discard excess fat from cutlets before crumbing.
  • We cooked cutlets that were about 1.5-2cm thick.
  • Lamb provides a boost of iron, perfect for your energy levels in today’s busy lifestyles.
  • Experiment with different herbs in the crumb. Kawakawa (New Zealand bush basil), or mixed dried herbs would work well here. 

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