Coating the lamb ahead of time enhances the flavour and helps to keep the crumb on for cooking. Get really organised and crumb and freeze extra cutlets ready for round two later. Serve the lamb warm.

Use the French cutlet-style chop for these. I used lamb but veal would be excellent too. Quantities in this recipe are flexible, modify them to suit your needs.

This tasty and simple recipe takes a little time but very little actual work. If you can't get hold of lamb cutlets, use regular chops instead. For the lamb cutlets, put all the ingredients except ...