Herb-Crusted Lamb Cutlets with Tahini Lemon Sauce

There’s something so satisfying about a perfectly cooked lamb cutlet—crispy on the outside, tender and juicy on the inside. This recipe takes it up a notch with a golden, herb-packed crust and a creamy, zesty tahini lemon sauce that ties it all together. It’s an easy yet impressive dish, perfect for a dinner party or a midweek treat when you want something a little extra.

Lamb has a naturally rich and slightly sweet flavor that pairs beautifully with herbs and a crispy crust. When you combine that with a velvety tahini lemon sauce, you get the perfect balance of crunch, creaminess, and a pop of citrus to cut through the richness. This dish is inspired by Mediterranean flavors, where fresh herbs and bright sauces are key components of a well-balanced meal.

If you’re new to cooking lamb, cutlets are a great place to start. They cook quickly, are incredibly tender, and can be customized with different seasonings and coatings. The herb crust in this recipe adds texture and flavor, while the tahini lemon sauce gives it an irresistible nutty depth with a fresh zing.

Why You'll Love This Recipe

• Crispy, golden coating – A mix of fresh herbs, breadcrumbs, and seasoning creates the ultimate crunch.

• Juicy, tender lamb – Cooking the cutlets just right ensures a beautifully pink and tender interior.

• Bright, creamy sauce – The tahini lemon sauce adds a rich, nutty depth with a zingy citrus lift.

• Quick & easy – This dish comes together in under 30 minutes, making it ideal for a fuss-free but elevated meal.

• Great for entertaining – Whether it’s a casual dinner or a special occasion, these cutlets always impress.

• Mediterranean-inspired flavors – The combination of fresh herbs, tahini, and lemon makes this a well-rounded and satisfying dish.

Lamb Loin Chops & Dakos Salad

Serves: 4-6
Prep Time: 15 minutes
Cook Time: 25 minutes

For the Herb Crust:

6 Cleaver’s Organic lamb cutlets

1 cup panko breadcrumbs

¼ cup fresh parsley, finely chopped

1 tbsp fresh rosemary, finely chopped

1 tbsp fresh thyme, finely chopped

2 tbsp grated Parmesan (optional but adds extra depth)

1 tsp garlic powder

½ tsp salt

½ tsp black pepper

2 tbsp olive oil

1 egg, beaten

½ cup plain flour

For the Tahini Lemon Sauce:

¼ cup tahini

Juice of 1 lemon

1 small garlic clove, minced

2 tbsp warm water (or more for desired consistency)

1 tbsp olive oil

½ tsp salt

½ tsp ground cumin

Method:

Step 1: Prepare the Herb Crust

In a bowl, mix the panko breadcrumbs, chopped parsley, rosemary, thyme, Parmesan, garlic powder, salt, and pepper.

Drizzle in the olive oil and mix until the crumbs are evenly coated.

Step 2: Coat the Lamb Cutlets

Set up a breading station with three bowls: one with flour, one with the beaten egg, and one with the breadcrumb mixture.

Coat each lamb cutlet in flour, shaking off excess, then dip in the egg, and finally press into the herb breadcrumb mixture, ensuring an even coating.

Step 3: Cook the Lamb Cutlets

Heat a large pan over medium-high heat with a drizzle of olive oil.

Cook the cutlets for about 3-4 minutes per side, or until golden brown and crisp.

Let them rest for a couple of minutes before serving.

Step 4: Make the Tahini Lemon Sauce

In a small bowl, whisk together the tahini, lemon juice, minced garlic, warm water, olive oil, salt, and cumin until smooth. Adjust the consistency with more water if needed.

Serving Suggestions

Serve these lamb cutlets with a fresh cucumber and tomato salad or a side of roasted veggies for a vibrant contrast. Pair them with warm pita bread or a simple grain like couscous or quinoa to soak up the delicious tahini lemon sauce. For added texture and presentation, garnish with extra chopped parsley and a sprinkle of toasted sesame seeds. A glass of light red wine like Pinot Noir or a full-bodied white such as Viognier will complement the flavors beautifully.

This recipe and post were created in partnership with Cleaver’s Organics.