Crumbed Lamb Cutlets with Roasted Vegetables






  • 3 tbsp olive oil
  • 4 wedges pumpkin, skin on
  • 8 dutch carrots, scraped
  • 4 desiree potatoes, peeled
  • 8 cocktail onions, peeled
  • 4 tomatoes
  • 2 cups wholemeal fresh breadcrumbs
  • 1/2 cup grated parmesan
  • 1 tbsp chopped parsley
  • 1 tsp dried oregano
  • 2 tbsp plain flour
  • 1 egg
  • 1 tbsp milk
  • Extra 2 tbsp olive oil
  • 8 lamb cutlets



  1. Preheat oven to 180°C (160°C fan).
  2. Put oil into a baking dish and heat in the oven for 3min. Cut potatoes into chunks and add to baking dish with onions, pumpkin and carrots. Roast for 45min. Combine breadcrumbs with parmesan, parsley and oregano.
  3. Put cutlets in a plastic bag with flour and shake to coat. Whisk egg and milk together. Dip each cutlet into egg mixture and then into breadcrumbs pressing lightly. Meanwhile heat a frying pan with extra oil. Add chops and cook 3min on each side until golden.
  4. Add to roasted vegetables 20min before the end of cooking. Serve with tzatziki dip.

Tip: Pork chops can be used in place of lamb. Pork has less fat than other meats.

Recipe by: Kate McGhie

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