Air Fryer Crumbed Lamb Cutlets Recipes

AIR FRYER LAMB CUTLETS

Steps:

• Combine the lamb cutlets, lemon juice, oregano, olive oil, salt and pepper in a large mixing bowl and mix well.
• Allow to rest for 5 minutes or so, or longer in the fridge if you have time. Meanwhile preheat the air fryer to 190 Degrees Celsius/375 Fahrenheit.
• Place lamb cutlets in the air fryer basket and cook for 10-15 minutes at 190 degrees Celsius/375 Fahrenheit, or according to the manufacturers instructions.
• Remove the air fryer basket and turn the lamb cutlets.
• Return the air fryer basket and cook for a further 5 - 10 minutes, or until cooked to your liking.
• When cooked, remove the lamb cutlets from the air fryer basket and rest for a couple of minutes prior to serving.

AIR FRYER LAMB CHOPS (AIR FRYER LAMB CUTLETS)

Steps:

• Turn the Air Fryer on to 180°C/350 F (allow for preheating if your model requires it)
• Spray the Air Fryer Basket with olive oil (optional)
• Place lamb chops in one flat layer, season with salt and pepper, then push basket in to start cooking
• Set the timer for 3 mins (auto count down) and allow to cook. After 3 mins, pull the air fryer basket towards you, use kitchen tongs to flip chops to the other side and push the basket back in to cook for a further 3 mins
• Once cooked, remove from air fryer, use kitchen tongs to place cooked chops on paper towel and and rest for 2 mins prior to serving
• Garnish chops with fresh rosemary and serve with basil pesto.

LAMB CHOPS FRIED IN PARMESAN BATTER

Steps:

• Turn the chops on both sides in the grated Parmesan, pressing the chop firmly against the crumbs, using the palm of your hands to make the cheese adhere to the meat. Tap the chops gently against the plate to shake off excess cheese. Dip them into the beaten egg, letting the excess flow back into the dish. Turn the chops in the bread crumbs, coating both sides, and tap them again to shake off excess.
• Pour enough oil in a skillet to come 1/4 inch up the sides, and turn on the heat to medium. When the oil is very hot, slip as many chops into the pan as will fit without crowding. When one side forms a nice golden crust, sprinkle it with salt and pepper, turn the chop and sprinkle salt and pepper on the other side. As soon as the second side has formed a crust, transfer to a warm platter, using a slotted spoon or spatula. Repeat the procedure, slipping more chops into the pan as soon as there is room for them. When all the chops are done, serve promptly.