Juicy lamb cutlets are not as fatty as pork cutlets. When choosing, you should pay attention to the fat - it should be light, the smell - it should not be musty, and elasticity - the meat should be elastic. The younger the lamb was, the lighter its meat.

Products for traditional cutlets:

• 0.8 kg of lamb meat;
• 1 chicken egg;
• wheat bread – 100 g;
• 2 onions;
• half a glass of milk;
• sunflower oil (for frying);
• eggs and flour for breading;
• greens and bay leaf;
• salt and pepper.

How to cook juicy minced lamb cutlets:

1. Turn the lamb into minced meat through a meat grinder, then chop the onion in the same place. Soak the bread in boiled cold water.
2. Add bread crumb, onion and egg to the minced meat. Add pepper and salt, stir.
3. Knead the minced meat with your hands 30-40 times until the lump of minced meat becomes smooth.
4. In a convenient bowl, beat the egg. Soak the cutlets in it and sprinkle them with flour. This will help maintain juiciness and richness.
5. Heat a lot of oil in a frying pan and place the cutlets in it. Fry them at maximum temperature on both sides until browned. After this, cook for another 12 minutes over low heat, covering the pan.
6. Place bay leaf and herbs in a frying pan, pour 100 ml glass of water. Close the pan, after boiling, turn the heat to low and simmer for 10 minutes.
7. Serve hot with any side dish. Very tasty with mashed potatoes.

Cooking in the oven

What you need for baked cutlets:

• 0.6 kg lamb;
• 4 tablespoons flour;
• 100 g bread;
• 1 egg and 1 onion;
• 150 g cheese;
• 2 tablespoons sunflower oil;
• half a head of garlic;
• pepper and salt.

How to make lamb cutlets in the oven:

1. Leave the bread in the water until softened. Cut the lamb into large pieces.
2. Send it to a meat grinder, followed by garlic and onions and bread. Pass the cheese through a grater.
3. Add the egg and onion to the minced meat, add spices. Stir thoroughly.
4. Wet your hands a little with water and start making cutlets. Sprinkle with flour.
5. Grease a baking sheet and distribute the cutlets over it. Heat the oven to 180 C and place inside for 20 minutes. Turn the cutlets over, pour in 100 ml of water and send back for 10 minutes.
6. Serve hot with vegetable side dish.

Tip: before forming the cutlets, wet your hands with cold water, then the minced meat will not stick. The cutlets will form easier and faster.

Recipe from Yulia Vysotskaya

Products for the recipe:

• 0.5 kg of lamb meat;
• 1 onion;
• a bunch of any greenery;
• 2 tablespoons parsley;
• a spoonful of dried mint and cumin;
• a tablespoon of paprika and sunflower oil;
• nutmeg;
• 7 g salt.

Lamb kebab from Yulia Vysotskaya:

1. Finely chop the parsley and other greens. Chop the onion into very small cubes. Mix everything with dried herbs.
2. Pass the meat through a meat grinder or blender. Mix with vegetable mixture. Add pepper and salt and stir.
3. Pass the nutmeg through a grater and mix with the prepared minced meat. Make cutlets and string them onto sticks.
4. Preheat the oven to 200 C. Cover a baking sheet with parchment paper and place the cutlets on it. Bake until done, check periodically.
5. Serve the cutlets hot. You can add fresh vegetables.

Lamb and beef cutlets

What to make lamb and beef cutlets from:

• 200 g lamb meat;
• 150 g beef meat;
• 1 egg, potato and carrot;
• a third of a glass of milk;
• half each bell pepper and celery root;
• 40 g rye bread;
• 2 onions;
• 2 spoons of tomato paste;
• sunflower oil and butter;
• 2 g each of pepper and salt.

How to make cutlets from minced lamb and beef:

1. Chop the meat into medium pieces. Cut potatoes with 1 onion into quarters. Soak the bread in milk until soft.
2. First put the meat and then the vegetables into the meat grinder. Squeeze out the bread and place it there.
3. Add the egg to the minced meat, add salt and pepper. Stir thoroughly and make minced meat.
4. Cover the baking sheet with foil and distribute the formed cutlets on it. Place a small piece of butter on top of each. Preheat the oven to 190 C and cook for 45 minutes.
5. During this time, chop the remaining vegetables. First, fry the onions and carrots until soft. Then celery with pepper, pour the contents of the frying pan with tomato paste diluted in half a glass of water. Season with salt and pepper, cover and simmer for 10 minutes.
6. Pour the sauce over the cutlets and return to the oven for 10 minutes. Serve hot with any side dish.

Steamed in a slow cooker

Ingredients for the steam cutlet recipe:

• 0.8 kg lamb;
• 2 eggs;
• 1 onion and 1 potato each;
• spoon of milk;
• 3 cloves of garlic;
• pepper and salt.

Lamb cutlets in a slow cooker:

1. Grind the meat through a meat grinder. Using a knife, chop the onion and garlic very finely. Pass the potatoes through a fine grater.
2. Mix vegetables and minced meat, add egg. Add salt, pepper and milk. Make a uniform mass using a blender.
3. Pour water into the slow cooker and bring to a boil. Wet your hands with cold water, form the cutlets and place them on the steamer away from each other so that they do not stick together.
4. Set the “Steam” program for 30 minutes. After this, leave on heat for 10 minutes.
5. Cutlets can be served with a side dish and pickles - cucumbers, tomatoes. Homemade tomato juice will do.

How to cook chopped cutlets

Ingredients for cutlets without minced meat:

• 0.4 kg of lamb meat;
• 50 g of bread made from wheat flour;
• 2 pieces of eggs;
• 5 spoons of milk;
• onion – 1 piece;
• some greenery;
• sunflower oil;
• salt and pepper.

Cooking instructions:

1. Chop the meat into very fine pieces. Cut the onion into small cubes and combine with the meat.
2. Soak the bread in milk, mash it, squeeze it out and place it with the meat. Beat in the eggs, add spices and salt.
3. Stir the minced meat until it becomes homogeneous, but slightly liquid. Form the cutlets with wet hands to prevent them from sticking.
4. Heat oil in a frying pan and fry the cutlets on all sides until golden brown. Close the pan and simmer over low heat for about 10 minutes.
5. Serve immediately when ready or reheat in the microwave if cool.

Flavorless minced lamb cutlets

Ingredients for the recipe:

• 470 g lamb;
• 3 potatoes;
• 1 egg, carrot and onion;
• 2.5 tablespoons of sunflower oil;
• spoon of crackers;
• clove of garlic;
• salt and pepper.

How to cook juicy, odorless cutlets:

1. Pass potatoes and carrots through a grater. Place the lamb in a blender and grind until smooth.
2. Combine vegetables and egg with minced meat. Add pepper and salt and stir until evenly combined.
3. Grind the garlic in a garlic press and add to the minced meat. Cut the onion into small cubes and place there. Mix thoroughly with your hands.
4. At the end, mix the minced meat with breadcrumbs, and you can make cutlets. Fry them in hot oil for 3-5 minutes on each side.
5. Before serving, place on paper napkins to absorb excess oil.

Important: in order for the cutlets not to be fatty, you need to cut off the fat, veins - everything unnecessary. They will be more healthy, but if cooked correctly they will not lose their juiciness.

Lamb cutlets are suitable as a second course for lunch or dinner with any side dish: cereals, vegetables, potatoes. Pairs well with herbs and pickles.

Lamb cutlets

Cooking method

1. We buy the hind leg, or just the flesh from the hind leg. Although it is more convenient to work with a whole leg if you are doing it for the first time. Cut off the outer part (this is the one covered with fat). We don't need this part. It is good for manti, or pilaf (or for those dishes that cook slowly). Cutlets are fried quickly, and they require meat without connective tissue. Otherwise, the cutlet will come out tough and will not chew well despite your efforts to chop the minced meat. But tenderloin (loin) will not work either - there is another, more reasonable use for it.


2. In addition to the pulp from the hind leg, the peritoneum (only from a young lamb), shoulder blade and neck (again from lamb) are also excellent for minced cutlets. If you have kidney fat, then it also belongs in minced lamb cutlets.
3. Spread the pulp on the board in one layer with the fibers along the knife and... chop into thin slices. Then, when you have chopped the meat lengthwise, turn it 90 degrees and chop it across the grain.

Do you have a question, is it possible to cut? Yes, you can. But chopping is much faster.

What about the meat grinder? If you have several kilograms of meat and very little time, then you cannot do without a good meat grinder with sharp knives. And if you need to deliciously feed 4-5 people, then chop it with a knife and feel the difference.

4. Onion. Finely chop the onion with a knife. You can also put it in a food processor, but it’s not worth it for the sake of 1 onion. Place the onion in a bowl, add salt and rub with your hands to release the juice slightly. Add all the chopped meat and lard to the onion. Pepper and stir.

Do I need to sauté onions before adding them to the minced meat? If these are chicken cutlets, then of course you should. And lamb is the kind of meat that is decorated with onions. But this is my personal opinion and does not claim to be the absolute truth.

5. For me, cutlets without finely chopped greens are also unthinkable. Lamb goes great with mint, cilantro or oregano. You can also use parsley. I would recommend trying all of these separately and choosing the option that you like best. The greens are also finely chopped and added to the minced meat.
6. Soak a couple of pieces of bread in milk, squeeze out and knead well so that there are no lumps. We have cutlets, not lula kebab. Otherwise it would be possible to do without bread.


7. Add the bread to the cutlet mixture and mix the minced meat thoroughly. If the minced meat seems very thick, you can dilute it with 2-3 tablespoons of milk, in which the bread was soaked. Knead for at least five minutes, throwing a lump of minced meat on the bottom of the dish. You can knead the minced meat with a fork or even in a dough mixer with a dough spatula. What does kneading do? A monolithic mass that will not fall apart during frying and will retain juices inside. And our cutlet will come out juicy.


8. With wet hands, divide the mixture into 8-12 equal parts. Beat each cutlet a little more, forcefully throwing a portion into your hand from a height of 30-40 centimeters. During the beating process, the meat slightly changes its structure and your cutlets will not fall apart during turning and will retain their size when frying. Form cutlets.



Is it necessary to bread? It depends on your wishes. Well-kneaded minced meat does not require breading. The meat juices will remain inside. But if you want it, you can make it single-breaded by dredging the cutlets in flour.

9. Fry the formed cutlets in a frying pan on both sides until golden brown. Then place them in a small deep baking tray and cook in an oven preheated to 180 degrees for 10 minutes.
10. Alternatively, you can not fry the cutlets, but simply bake them in the oven for about 40 minutes at 180 degrees. The exact time depends on the size of the cutlets themselves.

Some people are prejudiced against lamb cutlets, as well as lamb in general. Mainly because of the specific smell characteristic of this meat. Meanwhile, you need to know that it is the old lamb that “smells”, and not adult and young lamb, while lamb is completely aromatic in the best sense of the word. In addition, high-quality lamb is soft, tender and dietary. The conclusion is simple: no need to buy old meat! How to find out? The color of the fat (yellow), the color of the meat (dark red) and its rough structure, which cannot be confused with anything else, are worth taking a closer look at.

The classic recipe for lamb cutlets includes a small amount of ingredients. Usually this includes, in addition to minced meat, onion, egg, bread, flour, pepper, salt and vegetable oil for frying. But we will prepare not quite ordinary lamb cutlets - we will add a large amount of herbs, hot chili pepper and spicy seasonings. The result will be cutlets in the Arabic style, which is authentic, because lamb and bright seasonings with herbs are exactly in the spirit of the cooking of the Arab East.

The cutlets will come out quite spicy, like most meat dishes from 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 piquancy to the lamb. Arab cooks always add herbs to the 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 fatty by definition. Don’t worry that it will leak out during frying - the onion absorbs and “holds” the fat - this is what makes the cutlets so juicy.

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

Ingredients

• minced lamb 600 g
• onion 400 g
• garlic 5 cloves
• chili pepper 1/2 pcs.
• greens (any, here dill) 1 bunch
• egg 2 pcs.
• hops-suneli 1 tbsp. l.
• cumin (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

Place peeled garlic and herbs into a blender bowl.



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



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

Add hops-suneli, and also cumin; Arabs often add this seasoning to meat dishes.



Blend everything with a blender into a more or less homogeneous paste.



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



Add salt to taste. Don't oversalt! These cutlets have a lot of strong flavors and you have to be careful with salt. Ground black pepper is added as desired. It should be borne in mind that the chili pepper will already give it some heat.



Stir the minced meat thoroughly, ensuring that the pungent flavors are evenly distributed inside the meat. Just mix all the ingredients well.



Form small cutlets, each about 60 grams.



Roll each piece in flour.



Fry Arabic lamb cutlets in vegetable oil until done.



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

By 01/23/2016

Not everyone likes lamb. Some do not like its coarseness and stringiness, others refuse dishes because of the repulsive smell. But once you cook lamb deliciously, you will love it forever. You can prepare a lot of delicious and savory dishes from minced lamb. For example, once you try these lamb cutlets, you will not want to cook according to other recipes. Just one ingredient added to minced meat can change the taste of ordinary classic lamb cutlets. And this is white cabbage. Cutlets can be considered a dietary dish. They are calorie-free and light. Even for dinner, losing weight gourmets can afford a couple of cutlets. Lamb cutlets are served with a side dish. You can cook crumbly porridge, pasta, or make mashed potatoes.

There are several subtleties in preparing cutlets. To make the minced meat nice and homogeneous, you need to pass it through a meat grinder twice. Install a large mesh the first time, and a medium one the second time. While chopping again, add onion and garlic. 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. No one will notice the presence of cabbage in the finished dish.

Ingredients

• Lamb - 500 g
• Onions - 2 pcs.
• Garlic - 3-4 pcs.
• Chicken egg - 1 piece
• White cabbage - 200 g
• Bouillon cube - 1-2 pcs
• Water - 2 tbsp
• Salt and spices - to taste

I suggest preparing delicious, aromatic, juicy minced lamb cutlets. These cutlets are delicious both hot and cold. You can buy minced meat ready-made, but it is much better if it is prepared at home from young lamb meat. The recipe is universal; such cutlets can be either fried or baked in the oven. Hearty, tasty lamb cutlets are perfect for a family dinner, and you can serve rice, mashed potatoes or fresh vegetables and herbs as a side dish.

Ingredients

To prepare minced lamb cutlets you will need:
lamb pulp (I have a leg) - 1 kg;
raw potatoes - 2 pcs.;

onions (small) - 6-7 pcs.;
chicken eggs - 2 pcs.;
salt, pepper - to taste;
vegetable oil.

Cooking steps

You can buy ready-made minced meat, but I prefer to make minced lamb meat myself. To prepare minced meat, cut the meat from the bone (I cooked it from a leg of lamb), the bone will be useful for the broth. The net weight of the meat is 800 grams.

Add eggs, salt and ground black pepper to taste to the resulting minced lamb, stir and leave for 10-15 minutes.

Then use your hands to form the minced lamb into equally sized patties. Fry the cutlets in a preheated frying pan with vegetable oil over medium heat under a closed lid for 3-4 minutes on each side.

You can also bake the cutlets in the oven. To do this, place parchment on a baking sheet; there is no need to grease it, since juice and fat will be released from the cutlets during baking. Place the cutlets and bake in a preheated oven at 180 degrees until golden brown (25-30 minutes). Do not turn the cutlets during baking!