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Lamb Cutlets Cheesy Panko Crust

Tender baby lamb cutlets also make a great fingerfood. Serve with drizzles of aged balsamic. This recipe makes enough for 12 or more cutlets.
5 from 3 votes
Course Maincourse
Servings 4


  • 8 whole lamb cutlets well trimmed
  • 50 ml olive oil
  • 125 gm Frico Landkaas Cheese @Woolworths
  • 100 gm Panko crumbs
  • 2 Tablespoons seeded dijon mustard
  • 2 Tablespoons Parsley chopped
  • 1 teaspoon thyme chopped
  • 5 gm Salt and freshly ground pepper to season


  • Grate the cheese. Mix it with the crumbs, parsley mustard and thyme. Mix well and set aside
  • Heat the frypan onto medium high. When hot add the olive oil and then the cutlets. Season each one with a little salt and pepper.
  • Cook one side till starting to colour well. You will only need to cook the second side briefly as it will continue to cook under the grill.
  • Turn the cutlets and leave till only just starting to colour. Turn all of the cutlets back over and put the more cooked side down onto the pan. Take enough of the stuffing to cover just the, meaty part of the cutlet in a nice thick ball.
  • Put the pan or tray under the grill about 5 cm away till crispy and browning. If you have a fierce grill , then lower a little (the crumbs need to heat through and brown up- (no blackening ya hear?)
  • **My cutlets were very small and delicate and cooked perfectly with this grilling method. If your cutlets are quite large, cook them just a minute or so longer, that's all they should need by the time the grill hits them and they rest for a minute after they are crunchy and grilled.


If you only have a small frypan or one that won't go under a grill, then transfer your cutlets to a grill proof tray.
Cook your cutlets in batches and then lay on the tray and coat with the crumbs before grilling.
Remember that the grill will keep cooking your cutlets so cook only briefly on the crumbed side