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Lamb Cutlets with Carrot Puree

Lamb Cutlets with Carrot Puree



For the cutlets

  • 25ml olive oil
  • lamb cutlets
  • 100g dried breadcrumbs
  • small handful parsley, finely chopped 
  • sprinkle of dried oregano, to garnish

For the carrot puree

  • 4 large carrots, peeled and diced 
  • 20g butter
  • 15ml olive oil
  • salt
  • pepper



  1. Start by preparing the carrot purée; boil the carrots in a large saucepan of salted water until tender; usually 10-12 minutes. Drain and transfer to a food processor, then add the olive oil, butter and some seasoning. Pulse until it forms a thick purée. Transfer to a bowl and set to one side.
  2. Preheat the oven to 210°C.
  3. Brush the lamb cutlets with the remaining olive oil and season well.
  4. Mix the breadcrumbs, parsley and seasoning in a large mixing bowl until combined.
  5. Sprinkle the breadcrumb mixture on both sides of the lamb chops, packing lightly to make them stick. Arrange on a lined baking tray and bake for 8-10 minutes, turning halfway through cooking.
  6. Reheat the purée in a saucepan over a low heat at the same time. Remove the lamb from the oven when ready and allow to rest for 3-5 minutes.
  7. Spoon the purée onto plates and arrange two cutlets alongside.



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