Lamb Cutlets with Grana Padano and Herb Crust


I’ve been asked to take part in a challenge to create a recipe using Grana Padano cheese. 

But first, some facts about Grana Padano cheese: it originates in Italy’s Po Valley and is made from partially skimmed raw milk. Younger cheeses are aged for 9-16 months and have a sweet, tangy taste. Older cheeses are aged for more than 20 months. You can eat it on its own with salad or as a snack, or grated or flaked with risotto, pasta, meat and fish.

Or you could use it to make this recipe: lamb cutlets with a Grana Padano and herb crust.

Serves 2

1 x 6 bone rack of lamb
1 tbsp English or Dijon mustard
75g Grana Padano cheese
Small bunch of fresh mixed herbs (I got mine from a pot in the garden: thyme and rosemary)
1 slice brown bread (I used the crust from the end of a loaf)
Black pepper, to season
A little olive oil



1. With a very sharp knife, super-trim the lamb to remove as much fat and sinew as possible.




2. With a pastry brush, slather the mustard onto the meaty exposed side of the lamb.



3. Put the Grana Padano, bread, herbs and pepper into a mini food processor and whiz to crumbs. Press the the crumbs onto the mustardy side of the lamb.



4. Heat the oil in a frying pan and sear the lamb on both sides, taking care not to let the cheesy side stick.



5. Transfer to a foil-lined roasting tin. Preheat the oven to 180C/Gas 4 and cook for 20-25 mins until just past pink.



6. Remove from the oven and allow to rest for a few minutes.


7. Carve into individual cutlets and serve with roasted vegetables (I used potatoes, baby parsnips and sweet potatoes) and a gravy made from lamb stock, rosemary and red currant jelly.

• This challenge is part of a campaign to promote the ‘Protected Designation of Origin (PDO) – The taste of origin and tradition’. It has been launched in partnership with the Consortium of Prosciutto di San Daniele and the Consortium of Grana Padano Cheese, funded by the EU and Italian government. I haven’t been paid for this post, but the ham and cheese was sent to me for recipe development purposes.


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