Mustard Crusted Lamb Cutlets

This dish is always a crowd pleaser whether you’re trying to impress friends or for a family barbeque our Vinofood Seeded Chardonnay Mustard is a match made in heaven with this lamb cutlet recipe.

Mustard Crusted Lamb Cutlets

  • 16 each Lamb cutlets
  • 300 gm Sourdough bread
  • 80 gms Vinofood seeded chardonnay mustard
  • 1 cup Italian parsley
  • 1 tbsp Extra virgin olive oil
  1. Combine in a food processor the sourdough, mustard and parsley and blend until it resembles breadcrumbs.

  2. Gently press the bread crumb mixture onto both sides of the lamb cutlets.

  3. Pre-heat oven to 180°C (350°F/gas mark 4).

  4. Heat the oil in a fry pan. Pan fry cutlets on medium heat until both sides are golden brown.

  5. Place cutlets in an oven proof dish and finish cooking in oven a further 5 minutes or until cooked depending on the size of the cutlets.

Main Course

Warning: Under the Liquor Control Act 1988, it is an offence to sell or supply liquor to a person under the age of 18 years on licensed or regulated premised; or for a person under the age of 18 years to purchase, or attempt to purchase, liquor on licensed or regulated premises.
The Lake House Denmark Pty Ltd. Producer Licence number: 6180115171.
Address: 106 Turner Road, Denmark Western Australia 6333. Telephone 08 9848 2444.