Crumbed lamb cutlets with lemon
The first fried lamb in this library — every other cut here is grilled, braised, roasted or ground, and a crumbed cutlet held by the bone is a different thing entirely.
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Ingredients
For the whole dish · serves 4
- Lamb cutlets1½ lb
- Almond flour3 oz
- Ghee1¾ oz
- Eggs2
- Lemon1
- Fresh rosemarya few sprigs, chopped very fine
- Sea saltto taste
- Black pepperto taste
Served with
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+4g net · 87 kcal · 12 min · together 7g net, 657 kcal
Method
6 steps · 30 minutes
- Ask for a rack cut into cutlets and the bones scraped clean, or do it yourself with a small knife.
- Beat the eye of each cutlet flat with the side of a heavy knife, leaving the bone alone.
- Egg first, then the almond flour mixed with the rosemary and plenty of salt, pressed on hard.
- Rest them 10 minutes on a rack so the coating sets before it meets fat.
- Fry in hot ghee, 2 minutes a side, holding them by the bone to stand the fat edge in the pan for a moment as well.
- Almond crumb browns faster than breadcrumb and burns faster too, so this is not a pan to walk away from. Lemon at the table.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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