Maria Benardis cites Anogia, Crete, as having the best slow-cooked lamb she's ever tasted. This recipe is a great deal faster to prepare than that of Anogia, but is equally satisfying. Add grated Greek cheese to the breadcrumb coating.






Skill level

Average: 3.8 (163 votes)


  • 8 lamb cutlets, French-trimmed
  • salt and cracked black pepper
  • 60 g (1 cup) fresh breadcrumbs
  • 1 tsp dried wild oregano
  • 1 tbsp oregano, chopped
  • 1 tbsp thyme leaves
  • ½ tsp ground cumin
  • 2 tbsp finely chopped parsley
  • finely grated rind of 1 lemon
  • 35 g (¼ cup) plain flour
  • 1 egg, beaten
  • extra-virgin olive oil, to shallow fry
  • 1 lemon, cut into wedges, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.

Season the lamb cutlets with salt and pepper. In a bowl, combine the breadcrumbs, herbs, cumin, parsley and lemon rind and mix well. Place the flour and egg in separate bowls.

Coat a lamb cutlet with flour then dip into the egg. Coat the cutlet with the breadcrumb mixture, pressing lightly to coat. Repeat with remaining cutlets.

Place a large frying pan over medium heat. Add the olive oil and 4 lamb cutlets and cook for 2–3 minutes on each side for medium-rare or until cooked to your liking. Repeat with the remaining cutlets.

Place the lamb cutlets on a serving platter and serve with lemon wedges.

©2012 Maria Benardis


Photography by Alan Benson