Côtelettes d’Agneau Persillées (Herb-Crusted Lamb Cutlets)
Why this recipe works
- Crisp herb crust: Dijon mustard helps the parsley breadcrumbs cling to the lamb, creating a savoury coating that browns quickly in the pan.
- Fresh, savoury balance: Garlic, parsley, mustard, butter, and lemon bring brightness and depth without overpowering the flavour of the lamb.
- Fast cooking: Rib cutlets are naturally quick to pan-fry, making this a practical dinner with a polished, restaurant-style finish.
Get the most out of this recipe
Authenticity notes
- Persillade-style flavour: The parsley and garlic coating reflects persillade, a classic French seasoning often used to bring freshness to meat and vegetables.
- Simple pan-fried finish: Pan-frying keeps the method approachable while still giving the cutlets a crisp, golden exterior.
Ingredient notes
- Choose rib cutlets: Lamb rib cutlets are well suited to this recipe because they cook quickly and are easy to turn without disturbing the crust.
- Dry the lamb well: Patting the cutlets dry helps the mustard adhere and reduces steam, which supports better browning.
- Breadcrumb texture: Fine breadcrumbs give a more even crust, while coarser crumbs create a rougher, more rustic coating.
Common mistakes
- Avoid crowding: Cook in batches if needed so the cutlets fry rather than steam and the coating has room to brown.
- Watch the heat: If the crumbs darken before the lamb is cooked, lower the heat slightly to stop the garlic and parsley from scorching.
- Do not overcook the lamb: Rib cutlets cook fast, so remove them once the crust is golden and the lamb is cooked to your preferred doneness.
Make-ahead tips
- Prepare the crumb mixture ahead: The parsley, garlic, and breadcrumb mixture can be prepared shortly before cooking, then used when you are ready to coat the lamb.
- Best eaten straight away: These cutlets are at their best just after cooking, while the crust is still hot and crisp.
- Reheat gently: Leftovers can be reheated on a baking tray at 180°C (355°F) until piping hot, though the crust will soften slightly.
Equipment you'll need
Ingredients
Instructions
- Finely chop the fresh parsley and finely grate the garlic. Tip into a shallow bowl and mix with the breadcrumbs, fine sea salt and black pepper.
- Pat the lamb chops dry. Brush both sides lightly with the Dijon mustard, then press firmly into the parsley breadcrumb mixture to coat well.
- Heat the olive oil and unsalted butter in a frying pan over medium-high heat until the butter foams. Add the chops and cook for 2 to 3 minutes per side until the crust is golden and the lamb is still juicy; work in batches if needed so the pan is not crowded.
- Transfer the chops to plates and rest for 2 minutes. Cut the lemon into wedges and squeeze over just before serving.
Recipe notes
Tips
- For the crispest crust, press the chops firmly into the breadcrumb mixture and avoid moving them in the pan until the first side has set and browned.
- If the crumbs start to darken too quickly, lower the heat slightly and add a small knob more unsalted butter to keep the pan lubricated.
- If serving anyone who is pregnant, elderly, or immunocompromised, cook the lamb until well done and piping hot throughout.
Substitutions
- Replace Fresh parsley with Fresh thyme for a more aromatic, woodsy crust.
- Replace Dijon mustard with Whole-grain mustard for a milder heat and a coarser texture.
- Replace Breadcrumbs with Gluten-free bread crumbs to make the crust gluten-free.
Storage
- Refrigerate up to 2 days
- Cool, then refrigerate in a sealed container. Reheat on a baking tray in a 180°C (355°F) oven for 8 to 10 minutes until piping hot; the crust will soften slightly, so these are best eaten straight away.
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Recipe overview
- Servings: 2 servings
- Total time: 25min (25min active)
- Difficulty: Easy
- Cuisine: French
-
Allergens:
Gluten Milk Mustard Wheat
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