Anolon Academy

Herb Crusted Lamb Cutlets 

Gently massaged with a herb/breadcrumb mix and pan fried to perfection, these cutlets rest on a deliciously sweet and yet savoury bed of mushy peas and garnished with crème fraiche and beautiful pea tendrils.


  • 12 Lamb Cutlets
  • 500g Frozen Baby Peas
  • 2 Cups Chicken Stock
  • 1 x Garlic Clove - Finely diced
  • 250g Tub Crème Fraiche
  • 1 x tbsp Grapeseed Oil
  • 1 x Cup Fresh White Breadcrumbs
  • 1 x Tbsp Lemon Zest - microplaned
  • ¼ x bunch Fresh Mint
  • ¼ x bunch Continental Parsley
  • 2 Pinches Murray River Salt flakes
  • Freshly cracked Black pepper 


Pre heat oven to 170°C. In a blender, mix the breadcrumbs, lemon zest, 1 pinch of salt, cracked pepper and freshly chopped herbs.

With absorbent paper, pat dry the fat of the lamb cutlets and press fat into the herb/breadcrumb. Refrigerate for approx 15mins.

Add lemon zest and remaining seasoning to crème fraiche.

In a chef’s pan, add chicken stock and garlic and bring to the boil before adding the frozen peas. Once peas have cooked for approx 10 minutes or until softened, set aside.

In a heated pan, add oil and carefully cook the crust of the lamb before placing in the oven for approx 15 minutes to cook through the lamb, so it’s still nice and pink in the middle.

With a blender, repeatedly pulse the pea mixture until mushy and spoon onto a plate before adding the 3 lamb cutlets, crème fraiche and pea tendrils. Serve immediately.


I’ve used a small amount of oil only for flavouring purposes and it will also enhance the brownness of the breadcrumbs.

Serves: 4

Prep Time: 10 minutes

Cooking Time: 20 minutes