Lamb Cutlets with Porcini and Thyme Crust

Porcini Crusted Lamb Cutlets
Porcini Crusted Lamb Cutlets
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Porcini Crusted Lamb Cutlets


August 1, 2016These lamb cutlets are inspired by trying to use dried porcini without making pasta or risotto. I love the earthiness and umami they bring, which works so well with lamb or beef.

  • Prep: 10 mins
  • Cook: 10 mins
  • 10 mins

    10 mins

    20 mins

  • Difficulty: Easy


1 lamb rack, trimmed and sliced into cutlets

10g dried porcini, ground or chopped finely

10 thyme, sprigs, picked from stalks

1/2 tsp salt

1/2 tsp black pepper, ground

2 tbsp dijon mustard

2 tbsp olive oil

2 tbsp butter

1 clove garlic


Combine porcini, thyme, salt and pepper into a small bowl.

Brush each lamb cutlet with the mustard to give a thin coating.

Coat each cutlet in the porcini and thyme powder.

Porcini Crusted Lamb Cutlets Direction

Heat a large frypan over a medium-high heat. Add the oil and butter and allow to heat until foaming.

Fry the cutlets on the thin, fatty edge for 2-3 minutes until crispy. Turn and fry on each side for 2- 3 minutes each and a dark brown crust is formed. Baste in the pan juices and remove to rest for 2-3 minutes.

Dust with any remaining porcini powder and serve immediately.


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About the author

Ben Macdonald

When Ben isn’t devouring food, he is thinking what to cook next. After spending his adult life eating his way around the world he ended up channelling his culinary creativity as a finalist in Masterchef Australia – famously impressing Heston Blumenthal with a campfire from steak and potatoes - before being eliminated the very next episode.
Following some time in several top restaurants he is now focussed on sharing his love of home cooking and making each meal better than the last.