Lamb Cutlets with Danish Pickle

Cook time Allow 1hr 40mins
Servings 4


8 Lamb cutlets-flattened

2 cups of panko breadcrumbs

½ bunch of parsley, finely chopped

½ bunch of mint, finely chopped

6 stalks of thyme, finely chopped

3 stalks of rosemary, finely chopped

½ cup of Lighthouse Biscuit, Pastry & Cake Plain Flour

2 eggs

1-½ litres of canola oil

Salt & Pepper

Danish cucumber pickle

2 continental cucumbers –finally sliced into discs

2 tablespoons fine salt

½ cup white wine vinegar

½ cup castor sugar

3 bay leaves

1 teaspoon yellow mustard seeds

10 peppercorns

Lamb Cutlets with Danish Pickle


Place the cucumber in a colander and salt for 20 mins until soft. Wash well (around 2 to 3 times) and drain. Mix the rest of the pickle mixture until all the sugar has dissolved and combine with the cucumber. Place in the fridge for at least 1 hour.

In a large mixing bowl put the breadcrumbs, mint, parsley, thyme and rosemary and mix well. In another bowl place the flour and add salt and pepper. Then, in a third bowl, add the eggs with a splash of water and whisk.

Place a lamb cutlet in the flour mixture, then the egg mixture and finally the breadcrumbs. Repeat the process for all lamb chops.

Put the oil in a heavy base medium-large pot and heat to 180C or use a deep fryer. Cook the lamb in batches of 2-3 at a time until golden brown. Drain well and serve with the pickles.