Herb Crusted Lamb Cutlets with Roast Beetroot and Carrot Salad

by Kristy on June 4, 2012 · 12 comments

Beetroot is my current food obsession. I’ve been making an awesome raw beetroot salad from the Thermomix cookbook (by the way, you could totally make it in any food processor). This roasted salad is inspired by the ingredients in the raw thermomix version. They also seem to be plentiful at the shops at the moment so I’ve been inspired to use them in many ways.

I really love the combination of beetroot and coriander, it really works. If you’re not a coriander fan, that’s ok, feel free to substitute with something green that you like such as spinach leaves, rocket or parsley.
Kids also love anything that is crumbed, especially easy to hold lamb cutlets. Enjoy!

100g parmesan cheese, roughly cubed
3 slices stale bread
1 cup approx of a mixture of your favourite herbs, I used parsley, basil and rosemary, but you could use any
1 clove garlic
15 (or so) lamb cutlets
1 cup flour
1 egg plus a splash water, whisked together

1 bunch (4-5) fresh beetroot, peeled and cut into small pieces
4 carrots, peeled and cut into pieces the same size as the beetroot
2 red onions, peeled, cut into 6ths
1/2 bunch coriander leaves
1/2 tsp ground cumin
balsamic vinegar, olive oil, salt and pepper to taste


To make the herb crumbs for the crust, pop the parmesan cheese, herbs and garlic into a food processor and whizz until ground into a coarse powder. Add the torn stale bread and whizz for a few more seconds until it resembles a green breadcrumb mixture.

Crumb the cutlets in the usual way, that is by dredging in flour, then egg wash then the crumbs. Place the crumbed cutlets in the fridge to rest.

Prepare your vegetables then place separately on a baking tray. Drizzle all the veggies with olive oil, salt and pepper. Then sprinkle a little balsamic vinegar on the beetroots and sprinkle a little ground cumin on the carrots. Bake in a 220 degree oven for about half an hour or until cooked and caramelised. Let them cool to room temperature.

Preheat a little olive oil in a pan over medium heat then fry the cutlets for approximately 2 minutes on each side. Rest the cooked cutlets for 5-10 minutes before serving.
Assemble the salad by combining all the roasted vegetables with the coriander leaves and an extra drizzle of balsamic vinegar. Serve alongside the cutlets.


  • Nina Downes

    These look delicious – crumbed lamb cutlets are a favourite here but I’ve never done the crumb with so many herbs – looks fantastic. And would you believe I have never roasted beetroot before – just one of those things I keep meaning to do – well this might have to be the recipe! Thanks Kristy!

    • http://thelifeshemade.wordpress.com thelifeshemade

      Go for it! Roasted beetroot is awesome. It’s much nicer than tinned, really sweet and delicious.

  • Rachael

    Oh so yummy!! This looks divine… I love fresh beetroot. My favourite is to roast it with pumpkin and red capsicum then serve on top of spinach and rocket and top with Persian fetta and pinenuts.

    • http://thelifeshemade.wordpress.com thelifeshemade

      That sounds like a great salad. You know I love persian fetta!

  • http://www.notquitenigella.com Lorraine @ Not Quite Nigella

    beetroot and lamb is a great combo! Love the sweetness from beetroot. Can you believe that they couldn’t sell it years ago?

    • http://thelifeshemade.wordpress.com thelifeshemade

      They’re both earthy flavours that pair so well.

      How silly were we in the past?!

  • http://www.teapotsandtractors.com Annaleis @ Teapots and Tractors

    I LOVE lamb cutlets! this looks so yummy!

    Also today I tagged you in post on the blog. Just sharing with everyone how much I love your blog!


    Annaleis xxx

    • http://thelifeshemade.wordpress.com thelifeshemade

      You are awesome Annaleis – I left a comment on your blog :-)

  • http://prettypinkpeony.blogspot.com.au/ Rachael @ pretty Pink Peony

    OMG! Yum! Drooling over my iPad right now, lol. Just popping by via Annaleis’s blog to say hi =) I’m always open to new food inspiration, will be following your yummy looking blog from now on =D

    Rachael xx

    • http://thelifeshemade.wordpress.com thelifeshemade

      Hey thanks for popping in Rachael, keep coming back won’t you!

  • Jess

    I can’t wait to make these tonight, I have all the ingredients and have been trying to think of how to best use my beetroot, yum! Thanks for the wonderful recipe, I will report back. I will use the thermomix for the breadcrumb mix, will make it in 2 secs!

  • Kylie Brooks

    Ooh these look great. I have put them on my menu for this week. Thanks

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