Crumbed Welsh Lamb Cutlets with Dill and Parmesan


  • 4-6 Welsh Lamb cutlets
  • 30ml (2tbsp) Flour, season with salt and black pepper
  • 1 Egg, lightly beaten
  • 50g (2oz) Fresh breadcrumbs
  • 30ml (2tbsp) Fresh dill, chopped
  • Seasoning
  • 25g (1oz) Parmesan cheese, grated
  • 30ml (2tbsp) Oil


  1. Preheat the oven and place an empty baking sheet in the oven to heat up – or preheat grill or frying pan.
  2. Place the breadcrumbs, dill and parmesan together in a bowl and mix well. Crack egg onto plate and lightly break up with a fork. Place the flour onto a separate plate, season and mix.
  3. Take each Welsh Lamb cutlet and remove a little of the fat.
  4. Dip each side into the flour, then egg and finally dip into the crumbs.
  5. Place the Welsh Lamb cutlets on the preheated baking sheet and cook in the oven until golden and crunchy, about 20 minutes – or cook under preheated grill for about 12-15 minutes or fry in a little olive oil for about 10 minutes.
  6. Serve the Welsh Lamb cutlets with a mixed bean and rocket salad topped with lots of fresh dill.

Recipe Information

  • Serves – 4
  • Cooking Time – 20 mins

Nutrition Information

  • 1035 KJ
  • Calories: 246 kcals
  • Fat: 10 g
  • Of which saturates: 3.7 g
  • Salt: 0.7 g
  • Iron: 2.9 mg
  • Zinc: 3.7 mg
  • Protein: 22.3 g
  • Fibre: 2.9 g
  • Carbohydrates: 18.5 g
  • Of which sugars: 9.7 g



Recipe provided by Hybu Cig Cymru - Meat Promotion Wales