Fast Recipes

Crumbed lamb cutlets with wilted spinach

A mix of parmesan and panko makes for a lovely crumb on tender lamb cutlets. Add some wilted greens and you're good to go.
Crumbed lamb cutlets with wilted spinachBen Dearnley
4 - 6

A quick dish for a Sunday night. Baby spinach works nicely here, but English spinach will give the dish a bit more body; just be sure to rinse it very well beforehand.



1.Combine breadcrumbs, panko, parmesan and herbs in a bowl.
2.Season lamb with salt and lightly dust with flour. Dip in egg, then crumbs, shaking off excess, and transfer to a plate.
3.Heat a large heavy-based frying pan over medium-high heat. Add butter and 60ml oil to pan. Once butter is foaming (1-2 minutes), add lamb cutlets and cook on one side until golden brown (2 minutes; reduce the heat a little if they’re browning too quickly). Season to taste, then turn, season again, and cook until golden brown and cooked to your liking (2 minutes for medium rare). Rest on paper towels.
4.Heat remaining oil in a separate frying pan over medium-high heat. Add spinach and garlic, season to taste, and toss until wilted (2-3 minutes). Serve with lamb cutlets and lemon wedges.

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