Air fryer crumbed lamb cutlets
Air fryer crumbed lamb cutlets are wonderfully crispy on the outside and tender and juicy on the inside.
Servings: 4
Calories: 707kcal
Ingredients
- 600 g lamb cutlets (rib chops) approximately 6-8 pieces
- 2 eggs
- ½ cup milk
- ¼ cup flour plain/all-purpose
- pinch salt to taste
- pinch pepper to taste
- 1 cup breadcrumbs
- extra virgin olive oil
Instructions
- Gently dry the lamb cutlets with paper towel.
- Add the eggs and milk to a bowl and whisk with a fork to combine.
- Combine the flour, salt and pepper in a bowl and mix well.
- Place the breadcrumbs into a bowl. Place the bowls side by side to create a crumbing station.
- Take a lamb cutlet and coat it on all sides with the flour mixture, shaking off any excess.
- Dip the cutlet into the egg and milk mixture.
- Press the cutlet firmly into the breadcrumbs, coating all sides. Set aside.
- Repeat this process until all of the cutlets are crumbed.
- Lightly spray the basket of the air fryer with olive oil.
- Lay the lamb cutlets in the basket in a single layer.
- Spray the cutlets with olive oil.
- For well-done lamb cutlets, set the air fryer to 200°C (400°F) and cook for 15 minutes*. If you prefer your lamb less cooked, reduce the cooking time by a few minutes for medium or medium-rare.
- Flip the cutlets halfway through cooking and spray the other side with olive oil.
- At the end of the cooking time, check the cutlets are cooked to your liking. If not, continue to cook the lamb in 2-minute increments until they are done.
- Rest the lamb cutlets on paper towel for a couple of minutes prior to serving.
Notes
*Air fryers vary in power and performance, so cooking times may differ between models. Use the times provided as a guide only, and adjust as needed based on your air fryer, the thickness of your lamb cutlets, and your preferred level of doneness.
Hint: If you have a meat thermometer you can use the following chart to check how well cooked the lamb is. Remember it will carry on cooking after you remove it from the air fryer, so remove it from heat around 3–6°C before your goal temperature.
Source: Australianlamb.com
Storage
Store leftover lamb cutlets in an airtight container in the fridge for up to 3 days. For best results, reheat the cutlets in the air fryer or oven to retain crispness.
Tips
| Rare | 60°C | 140°F |
| Medium rare | 60–65°C | 140–149°F |
| Medium | 65–70°C | 149–158°F |
| Medium well | 70–75°C | 158–167°F |
| Well done | 75°C | 167°F |
- Don’t overcrowd the air fryer basket. If you have a smaller air fryer, cook the cutlets in batches.
- Before serving, allow the cutlets to rest for 3-5 minutes to allow the juices to absorb back into meat.
- Use separate hands to coat the lamb in the wet and dry ingredients to stop the ingredients sticking to your fingers.
- For added flavour and variation to the standard recipe, you can add finely grated parmesan and chopped herbs or other flavourings to the breadcrumbs.
Nutrition
Calories: 707kcal | Carbohydrates: 29g | Protein: 31g | Fat: 51g | Saturated Fat: 22g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 20g | Trans Fat: 0.01g | Cholesterol: 197mg | Sodium: 339mg | Potassium: 445mg | Fiber: 2g | Sugar: 3g | Vitamin A: 171IU | Calcium: 126mg | Iron: 4mg