Recipes & Tips

Lamb Cutlets with Minted Pine Nut Crumbs Recipe

  • Servings: 4
  • Prep Time: 35 minutes
  • Cook Time: 10 minutes

These New Zealand grass-fed lamb cutlets are gently pan-fried and finished in the oven for a golden, crunchy, minted pine nut crumb crust.

Tip: If you can’t find lamb cutlets, lamb loin chops or a lamb rack cut into cutlets are suitable alternatives.


For the Lamb:

  • 16 New Zealand grass-fed mini lamb cutlets (Tip: Look for the Taste Pure Nature logo)
  • 1/2 cup mayonnaise
  • 1 tablespoon chopped fresh mint
  • 1 clove garlic, minced
  • Black pepper
  • 2 cups fresh breadcrumbs or panko crumbs
  • 1/2 cup pine nuts, roughly chopped
  • 1/2 teaspoon sea salt
  • 1/4 cup olive oil

To Serve:

  • Mint jelly
  • Salad


For the Lamb:

  • 1. Preheat the oven to 375° F.
  • 2. In a bowl combine mayonnaise, mint, garlic and pepper. Marinate lamb cutlets in the minted mayonnaise for at least 30 minutes.
  • 3. Combine the breadcrumbs, pine nuts and salt in a shallow dish. Brush off excess mayonnaise with a pastry brush or spoon and coat each cutlet in the pine nut crumbs.
  • 4. Heat half the oil in a large frying pan over medium heat. Cook half of the lamb cutlets for 1-2 minutes each side. Place on a lined tray. Repeat with remaining oil and lamb cutlets.
  • 5. Cook the lamb cutlets in the oven for 6-8 minutes until golden.

To Serve.

  • 6. Serve with mint jelly and colorful salad.
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