Bistro looks from the standard four-pack

You know that rack of lamb with the green herb crust — the one restaurants charge like a wounded bull for? A cutlet is that rack, already cut into portions. So we borrow the whole trick: a quick sear, a brush of Dijon, a press of herby golden crumbs, then a short blast in a hot oven. The mustard glues the crust on and sharpens the lamb underneath, and the crumbs shatter when your knife goes through. It takes thirty-five minutes and looks like you trained for it. Four cutlets, two plates, one very good midweek dinner.

35 mins 2 servings Prep 20 minsCook 15 minsMain CourseFrench

Ingredients

  • 4 Your Farmer grass-fed lamb cutlets (1 pack)
  • 1 tbsp olive oil
  • Salt and pepper to season
  • 2 tbsp Dijon mustard
  • 60g panko breadcrumbs
  • 2 tbsp finely chopped flat-leaf parsley
  • 1 tsp fresh thyme or rosemary leaves, chopped
  • 1 clove garlic, crushed
  • 20g parmesan, finely grated
  • 30g butter, melted

Instructions

For the herb crust

Heat the oven to 200°C fan-forced. Toast the panko in a dry frying pan over medium heat, stirring, for 2–3 minutes until pale gold — this guarantees a crisp crust in the short oven time.

60g panko

Tip the toasted crumbs into a shallow bowl and mix with the parsley, thyme, garlic, parmesan, melted butter and a pinch of salt until the mixture holds together when pressed.

2 tbsp parsley1 tsp thyme1 clove garlic20g parmesan

For the cutlets

Pat the cutlets dry and season both sides. Heat the olive oil in an ovenproof frying pan over high heat and sear the cutlets for 1 minute per side — colour only, not cooked through. Set them on a plate for a few minutes until cool enough to handle.

4 lamb cutlets1 tbsp olive oil

Brush the top side of each cutlet generously with Dijon, then press a thick layer of the herb crumb onto the mustard so it sticks firmly.

2 tbsp Dijon mustard

Return the cutlets to the pan (or a lined tray), crust side up, and roast for 8–10 minutes until the crust is deep golden and the lamb is pink within.

Rest for 4 minutes — the crust needs it as much as the meat.

Serve two cutlets each with buttery mash or a white bean puree and something green — steamed broccolini or a dressed leaf salad.

Appears in

In every lamb share — Cutlets (4 pack)

Your Farmer CSA grass-fed lamb share — Pack B selection of pasture-raised lamb cuts, vacuum-sealed, NSW & ACT delivery
CSA Pastured Lamb Share
Sale price From $150.00Regular price $162.41

The Rack of Lamb, Portioned

A cutlet is one rib of the rack — the tender loin eye on a frenched bone. When French kitchens crust a whole rack, they sear it, paint it with mustard, press on a persillade of crumbs and herbs, and finish it in a hot oven. Doing the same thing cutlet by cutlet is honestly easier: more crust per bite, no carving at the table, and the short oven time keeps a four-pack pink from edge to edge. The trick most home recipes skip is toasting the crumbs first. Ten minutes in the oven isn't long enough to colour raw panko, so give it a head start in a dry pan. Your Farmer® cutlets carry the sweet, clean flavour of lambs raised entirely on pasture — the sort of meat this crust was invented to dress up, not disguise. There's a pack in every pasture-raised lamb share.

Swaps and Variations

Mint through the crumb instead of thyme leans English; a teaspoon of lemon zest freshens the whole crust; swap the parmesan for finely chopped macadamias if you're feeding someone who can't do dairy in that slot and use olive oil in place of butter. Wholegrain mustard works where Dijon does, with a milder, seedier result. The same sear-mustard-crumb-roast sequence dresses up lamb loin chops — allow an extra 3–4 minutes in the oven for their thickness. It's also excellent on a whole beef eye fillet for a special occasion, scaled up with a longer roast.

Storage and Leftovers

Crumb and mustard the cutlets up to 4 hours ahead and keep them on a plate in the fridge — then they're a 10-minute oven job at dinner time. The crust mix on its own freezes for a month too, so it's worth making double and having the next pack halfway dressed already. Cooked, they keep 2 days airtight; re-crisp in a 180°C oven for 8 minutes rather than microwaving, which softens the crust. Leftover crusted cutlets eaten cold with a sharp dressed salad are a genuinely good lunch. And if the lamb pack is spoken for this week, our lamb box delivery guide covers what else arrives in the share.

Frequently asked questions

How do I stop the crust falling off the cutlets?

Three things: sear the cutlets first so the surface is dry, brush the Dijon on generously as the glue, and press the crumb on firmly with your palm. Resting after roasting also lets the crust set before the knife goes in.

Can I prepare the crusted cutlets in advance?

Yes — crumb them up to 4 hours ahead and refrigerate on a plate. Roast straight from the fridge, adding a minute or two to the oven time.

How pink is right after 8–10 minutes at 200°C?

With the 1-minute sear included, that window lands the lamb at rosy-pink — around 58–60°C at the thickest point before resting. If you prefer medium, leave them a further 2–3 minutes.

Can I double this for four people?

Easily. Two packs of cutlets, one and a half times the crust mix, and roast them all on one large tray — just don't crowd them, or they steam instead of crisping.

0 commentson Herb and Dijon-Crusted Lamb Cutlets

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CSA Grass Fed Beef Share

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