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Lamb Cutlets with Fig and Fennel Stuffing

Enjoy Maggie Beer's delicious crumbed lamb cutlets.


  • 8 Lamb cutlets

  • 50g Maggie's Fig and Fennel Paste

  • Freshly ground pepper

  • Sea salt

  • Verjuice

  • Flat leaf Parsley

  • 50g Pine Nuts

  • 50g Rice, cooked

  • 30g Fresh breadcrumbs

  • Extra Virgin Olive Oil

  • For the crumb mixture

  • 2 cups Fresh breadcrumbs

  • ½ cup Parsley, chopped

  • 1 tbsp Rosemary, chopped and fried

  • 1 tbsp thyme, chopped

  • 2 Eggs

  • Plain flour


  • For the cutlet filling.:

  • 1.

    Toast pine nuts and breadcrumbs until golden brown. Cut the Fig and Fennel Paste into very small cubes. Chop the parsley and toss in a bowl with the pine nuts and breadcrumbs. Add some Extra Virgin Olive Oil to moisten and season with salt and pepper.

  • 2.

    Cut a small pocket in the cutlet and fill with the mixture, not too much. The pocket must stay closed whilst pan searing.

  • To crumb the cutlets:

  • 1.

    Mix together the breadcrumbs and herbs in one bowl, the beaten eggs in another and finally the plain flour in a third bowl.

  • 2.

    Gently coat each cutlet firstly in plain flour, shaking off any excess, then dip into egg wash and finish by coating with the fresh breadcrumb mixture.

  • 3.

    Bring a non-stick pan to a high heat and sear the cutlets on all sides, including the ends. Then turn heat down to medium and cook for 4-5 minutes on each side for a medium rare result.

  • 4.

    Great served with a salad of rocket and goat's cheese.


Photo Credit: Tony Lewis

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