I know that lamb cutlets really aren’t a budget item, I actually saw them for $44kg the other day, but if you can managed to get them cheap like I did, then they are a great meal, and this is a lovely way to enjoy them.
You may or may not have read my Christmas day post. If you did you would know that before Christmas our house ordered a pack from Silverwood Organics. They are organic lamb producers from Longreach Queensland and you can go online and order their packs. We chose the Hogget pack as it worked out at only $14.50kg ($287) which is fantastic value for lamb these days. They deliver free to Brisbane and the Gold and Sunshine Coasts (to your door) and have wonderful customer service. The only way they can deliver to Sydney is by airfreight and that just add too much to the price, so sorry Sydney siders… one more reason to move to Queensland. I think that we should all try to support our farmers as much as we can and ordering straight from the farm is a great way of doing that! Here is what we got:-
• 2 traditional legs of lamb
• 1 easy carve roast (boned out shoulder)
• 1 rack of lamb (8 ribs)
• 8 lamb cutlets
• 16 loin chops
• 4 lamb shanks
• 12 Riblets
• 5 Neck chops (there were about 8)
• 8-10 casserole chops (grillers, these are my favourite)
• 1 kg approx. diced lamb (1.5kg)
• 2 kg approx. rosemary sausages (the best lamb sausages I have ever eaten)
• 1 parcel of organic bones for stock or your Pet (Great for organic stock)
I also got a piece of belly… it is going to be marinated and cooked slow 🙂
ANYWAY back to my $14.50 lamb cutlets. I decided to make a lovely nut crumb for them because I needed to use up some shelled pistachios that I bought for Christmas and forgot to put on the salad! I know I’m a dill, but really there is so much going on at Christmas (and I may have had a few champagnes) so I forgot to pop them on the top of the kifler potato, asparagus and pistachio salad…! There was enough crunch in the watercress that I didn’t miss them until the next day when I went looking for something and found the packet!
If you don’t have pistachios, you can use any nut you like, macadamia, almonds, or cashews, maybe even hazelnuts, whatever you prefer. I find the combination of the cheese and pistachios so delicious, I am yet to try other nuts!
I used the Thermomix to make the crumb nice and fine, if you don’t have one, you can use a good food processor, it may just take a bit more time.
This recipe coats between 10 – 12 cutlets, depending on how thick you put it. If you are going to crumb more than 12, don’t double the recipe, just do 2 or more batches as you will get a better crumb that way.
10 – 12 Lamb Cutlets
60g Parmesan Cheese
120g Pistachios (shelled)
Yep That’s it!!!
1. Preheat Oven to 200ºC and prepare a large tray with baking paper.
2. Place parmesan cheese and shelled pistachios into the Thermomix/food processor and mill 5 seconds/speed 9, or how ever long it takes to get a nice fine crumb in your food processor.
3. Generously coat chops with crumb and place on a lined baking tray.
4. Cook in the hot oven for 15 minutes for medium rare chops and 20 minutes for medium well done. After 10 minutes of cooking gently turn the chops over to help with browning on both sides.
Make sure you let the chops rest for at least 5 – 10 minutes before eating.
(These cooking times are only a guide. If you have really big chops then it may take more time if you like them well done, but this is a good starting point).
The wonderful thing about this recipe is that you can make it ahead of time and leave it in the fridge on the tray ready for when you need it. I would recommend taking making sure the lamb is a room temperature before cooking other wise the time may be out. In fact you should always cook any meat at room temperature!
You will love the taste of the salty parmesan with the yummy fatty lamb, it works really well, you don’t seem to need any other seasoning to make it taste great… (perhaps some cracked black pepper if you like). I also love the fact that these chops didn’t have the clean bones that you find in the supermarket or most butchers. The meat next to the bone of these chops is so delicious I don’t understand why they cut it off?
What is you favourite cut of lamb? How do you like to cook it?
Thanks for reading.
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