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Crumbed Lamb Cutlets with a Beetroot & Feta Salad

Prep Time:

Cook Time:


4 Servings


6-8 Mick's Crumbed Lamb Cutlets
1 cup Greek Feta, crumbled
1 cup (Canned) Beetroot, diced
120g Bag Mixed Salad Leaves
1/4 cup Basil Leaves, roughly torn
1 cup Cherry Tomatoes, halved
2 tbsp Balsamic Vinegar
Sea Salt & Pepper
Olive Oil


Step Two - Prepare the salad by tossing the beetroot, feta, salad leaves, basil and cherry tomatoes in a bowl. Refrigerate until serving.
Step Three - In a pan over a medium heat warm enough olive oil to coat the bottom of the pan. Place in the crumbed lamb cutlets. Cook for 3-5 minutes each side or until the crumbs are golden brown.
Step Four - Dress the salad with a splash of olive oil, season with salt & pepper and the balsamic vinegar. Toss to combine. Plate the crumbed lamb cutlets alongside the dressed salad and serve.

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