Lamb Cutlets with Redcurrant Jelly

Preparation info
  • Serves


    • Difficulty


Appears in
British Seasonal Food

By Mark Hix

Published 2008

  • About

Serve these breaded cutlets as a main course, or at a drinks party - they’re easy to eat with your fingers. You can also treat mutton cutlets the same way, as the best end is the most tender of all the mutton cuts. Now is the time to use the last of the redcurrant jelly you made last summer, or buy a jar of good quality ready-made.


  • 12 best end lamb cutlets, chined and excess fat trimmed
  • salt and freshly ground black pepper
  • plain flour for dusting
  • 2


Flatten the cutlets a little with the palm of your hand and season them. Have three shallow bowls ready, one containing the flour, one with the beaten eggs and one with the breadcrumbs.

Pass the cutlets first through the flour to dust all over, shaking off any excess, then dip in the beaten eggs and finally into the breadcrumbs, turning to coat them evenly on all sides.

Heat abo