Brunost and Herb-Crusted Lamb Cutlets

Put a little twist on the traditional Easter lamb with this recipe by our brand ambassador for 2020, Nevada Berg of northwildkitchen.com. The lamb cutlets are coated with an herb and Brunost breadcrumb mixture, giving the dish an unexpected and subtle tangy taste. Serve with buttery peas or asparagus, and creamy mashed potatoes or potatoes au Gratin.
Difficulty: Easy
Product in the recipe
SkiQueen® Read more
Ingredients
  • 2 Servings
  • 1/3 cup breadcrumbs
  • 1/3 cup Ski Queen®, finely grated using the smaller shred side of a grater
  • 1 tbsp chopped herbs (such as rosemary, thyme, and/or parsley)
  • 1/2 tsp salt
  • 1 large eggs
  • 6 (400 g) lamb cutlets
  • 2 tbsp butter
  • 2 tbsp oil
Here is how you do it

In a wide, shallow bowl, combine the breadcrumbs, Brunost, chopped herb(s) and salt. In a separate shallow bowl, beat the egg.  Dip each lamb cutlet in the beaten egg, covering them completely, then dip them in the breadcrumb mixture, pressing down and turning, to coat all sides. Set aside.

In a large frying pan, melt the butter and oil over medium-high heat. Add the breaded cutlets and cook, about 2 ½ to 3 minutes per side, until golden brown and just cooked through. Serve with buttery peas or asparagus and creamy mashed potatoes or potatoes au Gratin.

Meet our Brunost brand ambassador for 2020, Nevada Berg


We have teamed up with Nevada Berg of North Wild Kitchen. This means that each month throughout the year, Nevada will share a recipe featuring Brunost - everything from sweet to savory dishes.

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