Lamb cutlets, as well as lamb in general, are viewed by some people with prejudice. Mainly due to the specific smell characteristic of this meat. Meanwhile, one should know that an old ram “smells”, and not an adult and young mutton, while lamb is altogether fragrant in the best sense of the word. In addition, quality lamb is soft, tender and dietary. The conclusion is simple: no need to buy old meat! How do you know this? The color of the fat (yellow), the color of the meat (dark red) and its rough structure, which cannot be confused with anything, is worth taking a closer look at.

The classic lamb cutlet recipe includes a small amount of ingredients. Usually, in addition to minced meat, onions, eggs, bread, flour, pepper, salt and vegetable oil for frying. But we will cook not quite ordinary lamb cutlets - we will add a large amount of greens, hot chili peppers and spicy seasonings. You will get cutlets in the Arabian style, which is authentic, because lamb and bright spices with herbs are just in the spirit of the Arabian East cuisine.

The cutlets come out quite spicy, like most of the meat dishes of the cuisine of this region. The juiciness will depend on the vegetable additives, that is, on you: the more onions and herbs you add, the juicier the cutlets will be. In addition, onions, herbs and garlic will add spice to the lamb. Arabian chefs always add greens to minced meat, be it parsley, celery, mint or something else. Bread is never put into minced meat.

Try to buy lamb with a small layer of white fat. If the meat is lean, include high-quality fat tail fat in the minced meat - lamb cutlets should be fat by definition. Don't worry about it leaking out when frying - the onions absorb and "hold" the fat - that's what makes the cutlets so juicy.

Cooking time: 35 minutes / Exit: approx. 20 small cutlets

Ingredients

• minced mutton 600 g
• onion 400 g
• 5 cloves garlic
• chili pepper 1/2 pc.
• greens (any, here dill) 1 bunch
• egg 2 pcs.
• hops-suneli 1 tbsp. l.
• zira (cumin) 1 tbsp. l.
• salt to taste
• ground black pepper to taste
• flour (for breading) 6 tbsp. l.
• vegetable oil (for frying) 80 ml

Preparation

Put peeled garlic and herbs in a blender bowl.



Add chopped chili peppers to these. The amount of pepper can be increased or decreased to taste, the desired pungency of the cutlets depends on this. You can even replace chili with sweet bell pepper. And also include powdered paprika in the spices.



Beat the egg into the prepared mixture. It will hold the minced mutton together.

Add suneli hops and cumin (cumin), the Arabs often add this seasoning to meat dishes.



Break everything with a blender into a more or less homogeneous gruel.



Put the minced lamb in a bowl, add the prepared onion mixture to it.



Season with salt to taste. Do not overfill! These cutlets have a lot of bright tastes and you need to be careful with salt. Ground black pepper is added as desired. It should be borne in mind that chili peppers will already give spiciness.



Stir the minced meat thoroughly, ensuring an even distribution of spicy flavors inside the meat. Just mix all the ingredients well.



Form small patties, each about 60 grams.



Dip each piece in flour.



Fry arabic lamb cutlets in vegetable oil until tender.



Ready cutlets are usually served in pita bread (Arabic bread) or pita bread with tahina and vegetables. Before serving, cutlets are heated directly in pita bread and are always served hot.

Lamb cutlets are as easy to cook as similar poultry meat products and so on. However, it should be noted that the taste of such a dish is noticeably different from those presented above. This is due to the fact that lamb itself is a very aromatic product. Although it must be said that not everyone likes its taste. In this regard, in this article, we decided to tell you in detail about how cutlets are made from lamb and beef. By the way, such products should be served with a side dish of potatoes or boiled pasta, as well as tomato or creamy sauce.

Quick and easy cutlets

There are no special cooking rules for how to make such items at home. To do this, you just need to purchase the necessary products and process them correctly.

So, we need:

• fresh lamb pulp without a large amount of fat - about 700 g;
• deodorized vegetable oil - use for frying cutlets.

Cooking minced lamb

Before frying lamb cutlets, you should cook hearty and aromatic minced meat. To do this, the purchased product must be washed well, cut off all films from it, and then chopped with a meat grinder. Next, add chopped onions, bread soaked in fresh milk, pepper, herbs and salt to the meat. All ingredients should be mixed by hand so that you get a homogeneous and viscous mass.

Formation of minced meat products

Lamb cutlets are easy and simple to form. To do this, the previously prepared minced meat must be picked up in the amount of a large spoon, rolled into a ball and flattened a little. Next, the resulting cutlet must be rolled in bread crumbs. By analogy, all other semi-finished products should be made.

Frying semi-finished products in a pan

It is recommended to fry lamb cutlets only in deodorized sunflower oil. It must be poured into a frying pan and heated well. Next, put all the semi-finished products in the dishes and fry them on both sides until lightly browned. In this case, it is necessary to ensure that the entire thickness of the patty is completely cooked.

How to serve delicious lamb cutlets?

Now you know how to make natural lamb cutlets. After all the semi-finished products, boned in breadcrumbs, are well fried, they must be immediately distributed on plates. It is recommended to serve such a dish to the family table along with a side dish, as well as with any gravy.

Another option for cooking ram cutlets

Lamb cutlets that use fresh and young meat in recipes can be cooked in different ways. For example, some housewives make them not only in a frying pan, but also in the oven. To do this, you will need the same set of products that must be used to prepare similar semi-finished products.

Heat treatment on the plate

After all the patties are formed and deboned in breadcrumbs, they should be put in a pan with boiling oil and fried for a few minutes (on both sides) until golden brown. In this case, the thickness of the products does not have to be completely cooked. After all, subsequently, the cutlets will be additionally baked in the oven.

We bake cutlets in the oven

The cutlets are cooked quite quickly. After they are fried in a pan, they must be laid out on a sheet and placed in the oven. It is recommended to bake the products in this way for 20-25 minutes.

Serve cooked on the basis of minced lamb should be exactly the same as described above.

Making beef patties

Before presenting you with another recipe for cutlets, it should be said that there is practically no difference between a dish cooked on a stove and an oven. Although the first option turns out to be more juicy and tender. Indeed, in the oven, most of the moisture evaporates from the products, and the cutlets become a little dry.

If you do not like the presented lamb dish, then we suggest making it from beef. In this case, the meat product must be fresh and young. This is the only way you get tender and tasty cutlets.

So, we need the following:

• fresh beef pulp without a lot of fat - about 700 g;
• wheat bread of yesterday's production - about 100 g;
• fresh cow's milk - about 100 ml;
• white onion bulb - 1 head;
• any spices, including pepper and salt;
• any fresh herbs - apply to taste;
• breadcrumbs - optional;
• deodorized sunflower oil - use for frying cutlets.

Cooking process

As you can see, for cooking beef cutlets, you need to purchase the same set of products as for making lamb products. Moreover, such a dish should be made in exactly the same way as described above. First you need to cook minced meat, add all the spices to it, and then make neat cutlets. Fry them in vegetable oil until lightly browned. If you want to make drier beef patties, then you can additionally stand them in the oven.

Let's sum up

There is nothing easier than making your own beef or lamb cutlets. But in addition to preparing these products, you should definitely take care of the presence of a side dish. It is best to use mashed potatoes, boiled pasta or any kind of porridge (for example, buckwheat, rice, barley, etc.). This is the only way to make a full meal that will satisfy your entire large family. Enjoy your meal!

Lamb is extremely useful for the body and few people know that this meat contains about three times less fat than pork. In addition, it is 30% richer in iron than pork, and it also contains a lot of B vitamins, which are so necessary for the human nervous system. A wide variety of food is prepared from this meat, but mutton cutlets can be especially distinguished, which turn out to be incredibly juicy, satisfying and suitable for any side dish.

How can you make lamb cutlets

1. Rinse the lamb pulp in the amount of 700 g, dry, remove excess fat and pass through the meat mincer along with a crust of bread soaked in milk;
2. Peel a couple of onions, grate on the finest grater and fry in vegetable oil. Finely chop a couple of fresh mint leaves and send into the minced mutton, put the onion there, sprinkle the mass with lemon juice and beat in one egg. Mix;
3. Form cutlets and fry them until tender in a pan. If you prefer lamb cutlets cooked in the oven, then fry them until half cooked, and then put them on a baking sheet and pour over the sauce;
4. To prepare the sauce, grate 100 g of hard cheese and mix it with 2 cloves of garlic passed through a garlic press, adding 70 ml of mayonnaise. Mix the mass thoroughly.

Bake in the oven for about 15-30 minutes at a temperature of 180⁰С.

How to cook pork and lamb cutlets

• Pass 250 g of lamb, the same amount of pork, a crust of bread soaked in milk, two onions, 50 g of smoked bacon and a clove of garlic through the mincing device;
• Season the mass with salt, pepper and your favorite spices, pour in red dry wine in the amount of 1 tbsp. l., and also drive in one egg;
• Mix everything, form meatballs, roll them in breadcrumbs for breading and fry until tender in a pre-heated frying pan, pouring vegetable oil on the bottom.

Fresh vegetables and herbs can be served with cutlets.

Recipe for getting beef and lamb cutlets

• Cut lamb in the amount of 200 g and beef in the amount of 150 g into pieces, peel two onions, soak the bread in milk. Scroll through the meat chopper. Peel one potato, chop it on the finest grater and send it to the mince. Drive one testicle there. Salt and pepper;
• Knead the minced meat, make meatballs from it and put them on a greased baking sheet. Preheat oven to 180⁰C, bake for half an hour;
• Now you need to prepare the vegetable sauce: peel and cut into strips 1 carrot, also cut the Bulgarian pepper into thin strips, after removing the core. Peel one onion and chop finely enough. Send vegetables to a hot skillet and lightly fry with the addition of vegetable oil;
• Sprinkle with fennel, add 2 tbsp of tomato paste. l., salt, pepper, season with your favorite spices as desired and pour in a little plain water. Simmer for another 10 minutes under a covered lid.

Send the sauce to the cutlets and return them to the oven for another 10 minutes.

T-bone cutlet made from lamb

This meat dish will be a revelation for those who, up to this point, were cool about lamb and preferred to cook food from pork or beef.

After all, you still need to know how to cook lamb and this recipe will provide you with significant help:

• dry lamb cutlets on the bone in the amount of 6 pieces;
• wash and chop 2 red chili peppers;
• for those who do not like or cannot eat spicy foods, you can take less seasonings;
• in a dry frying pan, heat 1 tsp. coriander seeds and half tsp. cumin, send pepper to seasonings for a couple of minutes;
• then put all the ingredients in a mortar, lightly salt and grind, add Provencal herbs, 0.5 tsp. rosemary and the same amount of oregano;
• squeeze juice from citrus, lemon, take half the volume of the resulting liquid, add 3 tbsp. l. olive oil, grind everything again and process the lamb with this composition;
• cover the meat with foil and marinate for 3 hours and after this time, put the meatballs in a special baking dish, using foil instead of a lid.

Send for 1 hour in an oven heated to 180 ⁰C. After that, remove the improvised lid and leave to brown for another 5 minutes.

T-bone cutlets with cherry sauce

One of today's recipes for lamb cutlets involves the use of juice and pulp of fruits - cherries. I must say that sour berries and fruits go incredibly well with meat, making it not only softer and more aromatic, but also tasty, as it feels delicious sourness.

How to cook:

• In a large bowl, mix 3 tbsp. l. wheat flour, salt in the amount of 1/2 tsp. and 1/2 tsp. black
  ground pepper. Dip the lamb cutlets on the bone in this mixture and send to the frying pan to which butter and olive oil have been added. Fry for 3 minutes on one side and the other;
• Then transfer the meat to a baking sheet and place in an oven heated to 180 ° C for 40 minutes. Transfer the chopped blue onion to the pan and fry for 2 minutes;
• Then, pour in a glass of cherry juice and bring to a boil. After about 4 minutes, when the onions are tender, add 200 g pitted cherries and chopped basil. Season with salt and pepper, simmer for 1 minute.

Pour the sauce over the finished meat and serve, sprinkle with basil on top. Lamb is a versatile meat and goes well with both pasta and rice, buckwheat and other cereals. You can serve stewed or fresh vegetables with it.

By 23.01.2016

Baranin is not to everyone's taste. Some do not like her rudeness and sinewy, others refuse dishes because of the repulsive smell. But once you cook delicious lamb, you will love it forever. Lamb mince can be used to prepare a lot of delicious and savory dishes. For example, once having tried such lamb cutlets, you will not want to cook according to other recipes. Just one ingredient added to the minced meat can change the taste of the usual classic lamb cutlets. And this is white cabbage. Cutlets can be classified as a dietary meal. They are low in calories and light. Even for dinner, slimming gourmets can afford a couple of cutlets. Served with lamb cutlets with garnish. You can cook crumbly porridge, pasta, or make mashed potatoes.

There are several subtleties in the preparation of cutlets. To make the minced meat pleasant and homogeneous, it is necessary to pass it twice through a meat grinder. Install the coarse mesh for the first time, and the medium mesh the second time. Add onion and garlic while re-chopping. The second secret: first chop the cabbage finely, and then cut into the smallest pieces. The better this ingredient is crushed, the tastier it will be. Nobody will notice the presence of cabbage in the finished dish.

Ingredients

• Lamb - 500 g
• Bulb onions - 2 pieces
• Garlic - 3-4 pieces
• Chicken egg - 1 piece
• White cabbage - 200 g
• Broth cube - 1-2 pieces
• Water - 2 tbsp
• Salt and spices taste

Have you ever eaten lamb cutlets? If not, why isn't this a reason to try cooking them right now? Take a piece of paper and a pen, write down what you need to buy and go shopping as soon as possible. The sooner the lamb is on your table, the sooner you can taste delicious and juicy meat patties.

Such a meat dish is good because it is hearty and, thanks to the spices, can always be different in taste and aroma. You can eat it both hot and cold. It can be served with a side dish, as well as with a slice of bread or fresh salad. You can serve it for lunch or dinner, or just take it to work, or maybe outdoors. In any case and always, the cutlets will be delicious.

Moreover, from lamb. This is a rich meat that is truly worthy of your attention. Believe me, reading this article, your receptors will be seriously exhausted in anticipation of trying to taste at least one of the proposed dishes!

Cooking fast and tasty

Lamb cutlet recipe step by step:

Odorless minced lamb cutlets

• 1 slice of garlic
• 480 g minced meat;
• 1 egg;
• 40 ml of vegetable oil;
• 1 carrot;
• 1 onion;
• 20 g crackers;
• 3 potato tubers.

How much time is 50 minutes.

Nutritional value per hundred grams - 166 kcal.

Actions:

1. Peel the potatoes and be sure to wash them with running water;
2. Grate potatoes on a plate or in a bowl;
3. Leave for ten minutes, then squeeze out of the liquid;
4. Peel the carrots, wash them too;
5. Grind also with a grater;
6. Put the minced meat in a deep bowl;
7. Add an egg, spices and already carrots with onions to it;
8. Mix well by hand, without fear of getting your hands dirty;
9. Peel the garlic, put it under the press directly to the minced meat;
10. Mix it well with the meat part;
11. Peel, wash, cut onion into small cubes;
12. Add the onion to the meat, knead the ingredients with your hands;
13. Give crackers to the minced meat, mix everything thoroughly;
14. Form cutlets with wet hands and place them on the work surface;
15. Heat a frying pan with oil and gradually spread the cutlets;
16. Fry them on both sides until tender, put on napkins.

Beef will not spoil the dish

• 40 g of bread;
• 230 g lamb;
• 1 yellow pepper;
• 1 stalk of celery
• 170 g of beef;
• 1 carrot;
• 140 ml of milk;
• 1 egg;
• 50 ml of vegetable oil;
• 1 potato;
• 2 onions.

What time is it - 45 minutes.

Nutritional value per hundred grams - 145 kcal.

How to cook lamb and beef cutlets:

1. Wash beef, remove fat;
2. Cut it into small pieces, or better into thin strips;
3. Wash the lamb too, clean it from excess films;
4. Chop the meat with a sharp knife in the same way;
5. Chop both types of meat very finely with a kitchen hatchet. You should get a full-fledged minced meat;
6. Peel the potatoes, wash them under running water;
7. Rinse the pepper, clean it from seeds and membranes;
8. Wash the celery, cut it into rings;
9. Rinse and peel carrots;
10. Peel the onion, rinse, removing the roots;
11. Cut it into four pieces and do the same with potatoes;
12. Grind the bread, pour milk over it. If the milk is heated a little, then the slices of bread will soften more likely;
13. Chop the pepper at random, cut the carrots into rings;
14. Mix meat with onions, potatoes, carrots, celery, pepper and pressed bread;
15. Transfer all the components in parts to a meat grinder, twist them;
16. Add spices, an egg to the resulting mass, mix with your hands;
17. Pour vegetable oil into a frying pan and let it heat;
18. While the oil is heating, collect the minced meat in cutlets with wet hands;
19. Place in a skillet and cook on both sides until tender;

Recipe for chopped lamb cutlets with sauce

• 160 ml cream;
• 40 ml of vegetable oil;
• 1 g nutmeg;
• 460 g lamb;
• 1 egg;
• 5 g of Provencal herbs;
• 2 slices of loaf;
• 120 g processed cheese;
• 1 laurel leaf.

What time is it - 50 minutes.

Nutritional value per hundred grams - 230 kcal.

Actions:

1. Rinse the meat well, clean it if desired;
2. Cut into cubes and then put into a meat grinder to get a homogeneous minced meat for cutlets;
3. Grind the loaf, pour cream over it for five minutes;
4. After that, squeeze the loaf, add it to the meat, but leave the cream for the sauce;
5. Add salt with black pepper, herbs and egg;
6. Mix all ingredients by hand to ensure uniformity;
7. Wet your hands and form cutlets from the resulting mass;
8. Heat a frying pan with oil, put some of the cutlets and fry them until tender on each side;
9. Put cutlets on dry napkins, and pour cream into a frying pan to butter;
10. Put the pan on the fire, and while the contents are heating, grate the melted cheese so that it can also be added with cream;
11. Send nutmeg and laurel leaves there;
12. Stir the ingredients until the cheese dissolves and the sauce turns into a homogeneous;
13. Put the cutlets in a homogeneous sauce and cook under the lid for ten minutes, then you can immediately serve.

Oven cooking option

• 140 g of bread;
• 60 g flour;
• 550 g lamb;
• 1 onion;
• 70 ml of water;
• 160 g of any cheese;
• 30 ml of vegetable oil;
• 3 slices of garlic;
• 1 egg.

How much to cook - 50 minutes.

Nutritional value per hundred grams - 233 kcal.

How to cook natural lamb cutlets in the oven:

1. Rinse the meat, be sure to cut it into pieces;
2. Cut off the crust of bread, grind it;
3. Heat a little water and pour it over the bread for ten minutes;
4. Then squeeze it and add to the meat;
5. Peel the garlic, cut it into slices and add to the meat too;
6. Peel the onion, rinse it and cut into small cubes;
7. Send it after the garlic;
8. Put a mass of four components through a meat grinder;
9. Grind the cheese;
10. Add cheese to ready-made minced meat, egg and spices;
11. Knead the minced meat with your hands for maximum homogeneity;
12. Wet your hands to form cutlets from the resulting mass;
13. Roll each of them in flour;
14. Next, grease the baking dish with oil and put the cutlets into it;
15. Send them at 190 Celsius for twenty minutes;
16. Then remove them, turn them over, add water and bake for another ten minutes.

When working with chili, it is better to use disposable gloves to avoid various unpleasant incidents. The surface on which the chili is crushed is also best washed with soap and water.

For those who do not like onions, we suggest chopping them in puree using a blender. The root vegetable will give off the taste, benefit and aroma, but in the finished dish the pieces will no longer be felt.

To make the minced meat as tender and soft as possible, and as a result, the cutlets turned out to be airy and juicy, it is important to beat and knead it with your hands. This will change the taste and appearance of the dish, and the minced meat in any case will have to be touched when you shape the cutlets.

One spoonful of vegetable oil and a couple of tablespoons of ice water will also add juiciness to the cutlets when ready. One of these ingredients is simply worth adding to the raw mass.

For airiness and again for juiciness, you can add a piece of soft butter to the raw minced meat when it is already kneaded. Stir and you're done!

Lamb cutlets will be something completely new for you. This is an unusual taste, magical aroma and pleasant sensations. But the appearance and preparation method will remain the same. Surprise your receptors!