Lamb Cutlets with Romesco Recipe

Name: Lamb Cutlets with Romesco
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds boneless lamb leg steaks, cut 1/2 inch thick and lightly pounded; Salt and freshly ground pepper; 1/2 cup all-purpose flour; 2 large eggs, beaten; 1 1/2 cups panko (Japanese bread crumbs); 1 medium tomato, seeded and chopped; 1 roasted red pepper from a jar; 1 garlic clove; 1/4 cup salted roasted almonds; 2 tablespoons red wine vinegar; Pinch of sugar; 1/4 cup extra-virgin olive oil, plus more for frying; 2 ounces fresh goat cheese, crumbled (1/4 cup); 2 tablespoons snipped chives; 2 tablespoons coarsely chopped flat-leaf parsley

Servings: persons

1 1/2 pounds boneless lamb leg steaks, cut 1/2 inch thick and lightly pounded
Salt and freshly ground pepper
1/2 cup all-purpose flour
2 large eggs, beaten
1 1/2 cups panko (Japanese bread crumbs)
1 medium tomato, seeded and chopped
1 roasted red pepper from a jar
1 garlic clove
1/4 cup salted roasted almonds
2 tablespoons red wine vinegar
Pinch of sugar
1/4 cup extra-virgin olive oil, plus more for frying
2 ounces fresh goat cheese, crumbled (1/4 cup)
2 tablespoons snipped chives
2 tablespoons coarsely chopped flat-leaf parsley

1
Season the lamb with salt and pepper.
2
Put the flour, eggs and panko in 3 shallow bowls; season each with salt and pepper.
3
Dredge the lamb in the flour, then dip in the eggs and coat with panko.
4
Transfer the lamb to a plate.
5
In a blender, combine the tomato, roasted pepper, garlic, almonds, vinegar and sugar and process until smooth.
6
With the machine on, add the 1/4 cup of olive oil in a thin stream and blend until creamy.
7
Season the sauce with salt and pepper.
8
In a large skillet, heat 1/4 inch of olive oil until shimmering.
9
Add the breaded lamb cutlets and cook over moderately high heat, turning once, until golden and crisp, about 7 minutes.
10
Drain on paper towels and transfer to plates.
11
Spoon some of the romesco sauce over the lamb and garnish with the goat cheese, chives and parsley.
12
Serve the remaining sauce on the side.

1014

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/2 pounds boneless lamb leg steaks, cut 1/2 inch thick and lightly pounded, Salt and freshly ground pepper, 1/2 cup all-purpose flour, 2 large eggs, beaten, and more.

Yes, Lamb Cutlets with Romesco falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lamb Cutlets with Romesco

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions