Ground Lamb Fried Cutlet Recipe

We still don’t have water at the time of this writing due to the Feb. storms, so we’re trying to keep dinners simple. This was a lamb cutlet, pan-fried and served with a side of rice. Quite tasty and juicy, it was delicious!

Prep Time: 30-60 minutes (Includes 30-45 minutes resting time)

Cooking Time: 30 minutes

Servings: 6 cutlet patties

Ingredients for Patty Cutlet:

  • 1 lb. ground lamb
  • 1 egg
  • 1 tsp. pepper
  • 3 Tbsp. panko crumbs

Ingredients for Breading:

  • 3/4 cup flour
  • 2 eggs
  • 2-3 cups panko crumbs
  • Vegetable oil for frying

Equipment:

  • Sturdy wooden spoon
  • Measuring cup(s)/spoons
  • Mixing bowls x 1
  • Plate and bowls x 3
  • Cutting board
  • Frying pan, at least a few inches deep
  1. In a mixing bowl, add the ground lamb, egg, pepper, and panko crumbs. Mix together very thoroughly, using a spoon or your hands if necessary. You want the ingredients to be very blended together to help hold it’s shape while cooking. Once mixed place in fridge to rest for 30-45 minutes. If you are short on time, you can proceed to the next step.
  2. Pour a couple inches of oil, vegetable or canola, into the frying pan on medium-high heat. Avoid smoking the oil, but get it warmed up for frying. On three plates or bowls, put 3/4 cup flour on one, 2 beaten eggs on the second, panko on the third.
  3. Take the meat out of the fridge and form into 6 patties. With each patty shape into an oval/circle shape and toss gently between your hands to help form the shape. Try to keep it about 1/2 inch thick. When the oil is hot, take the patty, place it into the flour and coat both sides. Then coat both sides with egg, and finally the panko on both sides.
  4. Cook in the oil for about 3-5 minutes per side, the thicker the longer the cooking. Careful in flipping the patty as the oil can burn your skin. Let it rest for 10 minutes, and then serve with rice or another side. The patties can be eaten with your favorite sauce, we used Kansas City BBQ sauce.

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