Crispy Lamb Cutlets – Perfectly Rendered Fat, Juicy Meat & Roasted Garlic

Описание: Love lamb? This is the ultimate crispy lamb cutlets recipe for fat lovers! By scoring the fat cap and roasting at high heat with Dijon mustard, we unlock rich caramelisation while keeping the meat juicy and tender. Paired with garlic roasted in lamb fat, every bite is bursting with earthy flavour and crispy perfection. Watch as we transform this lamb classic into a melt-in-your-mouth experience. Whether you’re cooking for a special occasion or treating yourself, these crispy lamb cutlets will redefine your love for lamb!

Ingredients (Serves 2–3)
• Lamb cutlets (with fat cap): 6–8
• Salt: to taste
• Dijon mustard: 1–2 tsp
• 1 large potato, halved lengthwise
• 1 small bulb of garlic, halved horizontally (skin on)
• Optional: pre-boiled baby potatoes (for roasting)

Method
1. Prep the lamb
Lightly score the fat cap on each cutlet in a crosshatch pattern, being careful not to cut into the meat. This encourages even rendering. Generously season with salt, especially on the fat side.

2. Apply mustard (flesh only)
Flip the cutlets and brush a thin layer of Dijon mustard only on the exposed meat (not on the fat). The amino acids will boost browning during roasting.

3. Set up the tray
Place halved potatoes cut-side down on a roasting tray to act as a support and moisture buffer. Arrange lamb cutlets fat-side up, resting securely on the potatoes so the fat is exposed directly to heat.

4. Add garlic & optional extras
Tuck in halved garlic bulb (skin on) around the tray. Avoid adding moisture-heavy vegetables which may create steam. If using, add pre-boiled baby potatoes for roasting.

5. Roast
Roast at 200°C (fan on) near the top of the oven for 15–20 minutes, depending on your cutlet thickness and desired doneness. Monitor closely to prevent overcooking. Mother it: once the fat is golden, it’s done.

6. Serve immediately
Remove from oven once fat is deeply golden and crisp. Do not rest—carryover cooking and cooling will cause the lamb fat to lose its crispness. Serve immediately with the roasted garlic and any juices from the tray.

Tips
• Lamb fat begins to re-solidify below ~50°C, so timing is key—eat it hot.
• The potato base ensures dry heat underneath, encouraging even rendering.
• For more browning on the meat, you can lightly brush the flesh with honey.

____

Follow us on Instagram:   / w2kitchn  


#W2Kitchen #lambrack