Lamb Cutlets with Porcini and Thyme Crust | Words with Food
Lamb Cutlets with Porcini and Thyme Crust
by Ben Macdonald - Porcini Crusted Lamb Cutlets


August 1, 2016

Lamb Cutlets with Porcini and Thyme Crust 0.0 0
  • 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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