Lamb Cutlets with Crispy Fat Render Technique
Introduction
Lamb cutlets are prized for their tenderness and rich flavour, and the key to elevating them is properly rendering the fat. Cooked the right way, the fat cap turns golden and crisp while the meat stays juicy and pink. This method comes down to high heat, rendering the fat first, and a careful rest for a caramelised crust and a succulent centre.
Use trimmed grass fed lamb cutlets, cut from the rack. They cook in minutes, so it pays to have everything ready.
Ingredients
For 3 servings
- 8lamb cutletstrimmed
- sea saltto season
- cracked black pepperto season
- 1 tbspolive oil or beef tallow
- 1 tbspbutterunsalted, optional
- 2 clovesgarliclightly crushed
- 1 sprigrosemary or thymefresh
Utensils
4 items to gather · Tap to tick off
- Heavy or cast iron pan
- Tongs
- Spoon
- Chopping board
Cooking Steps
Prepare the cutlets
Remove the cutlets from the fridge 30 minutes before cooking and pat them completely dry. Season both sides generously with salt and cracked pepper.
Heat the pan
Place a heavy pan over medium high heat, add the oil or tallow, and heat until it shimmers.
Render the fat first
Hold the cutlets upright with tongs so the fat cap sits against the pan, cooking for 1 to 2 minutes until the fat turns golden and crisp.
Sear the meat
Lay the cutlets flat and sear for 2 minutes on the first side without moving them, then flip and cook another 1 to 2 minutes for medium rare.
Optional butter finish
Lower the heat, add the butter, garlic, and herbs, and spoon the foaming butter over the cutlets for 30 to 60 seconds.
Rest and serve
Transfer to a warm plate and rest for 5 minutes before serving.
Nutrition
Per Serving
Recipe serves 3Nutritional values are estimates only and may vary based on specific ingredients, brands, cuts, cooking method, and portion sizes. For medical or dietary purposes, please consult a qualified nutritionist.
Tips and Pairing
People Also Ask
How do you get crispy fat on lamb cutlets? +
Render the fat cap first, before searing the meat. Hold the cutlets upright with tongs so the strip of fat sits flat against a hot pan for 1 to 2 minutes until it turns golden and crisp. Rendering it first means the fat is rendered and crunchy rather than soft and chewy by the time the meat is cooked.
How long do you cook lamb cutlets? +
After rendering the fat, sear the cutlets for about 2 minutes on the first side and 1 to 2 minutes on the second for medium rare. They are small and cook fast, so high heat and a close eye matter. Rest them for 5 minutes before serving so the juices settle.
What is the difference between lamb cutlets and chops? +
Lamb cutlets are cut from the rack, the rib section, and have a small, tender eye of meat on a long bone. Lamb chops is a broader term that includes loin and chump chops, which are larger and from further back. Cutlets are the most tender and quick cooking of the lot.
Should lamb cutlets be pink? +
Yes, lamb cutlets are best cooked to medium rare or medium, with a pink, juicy centre. Their small size means they overcook quickly, turning dry and grey if pushed too far. Pull them while still pink, and let the short rest finish them gently.
Why render the fat before searing? +
Rendering the fat first crisps the fat cap and releases flavourful fat into the pan, which then helps sear the meat. If you cook the cutlets flat from the start, the fat strip never gets enough direct contact to crisp, so it stays soft. A minute or two upright solves it.
