top of page

Outback Lamb Schnitzels

This recipe was sent to me by a fellow farmer by the name of Ben Smith whom I met on a communications course a year or so ago. Their family are wheat farmers to the north of here. I have attached the picture of the recipe because its charming and reminds me of Mum and Nanna's cookbooks - its cut out of an old newspaper and is faded and clearly well loved. It has been a recipe much appreciated by this family and makes a great addition to my repertoire of lamb based family friendly recipes. Who doesn't love anything crumbed and fried right? Cheers Ben!


1 easy carve leg of Outback Lamb

flour for dipping




1 cup of stock

1 tablespoon tomato paste

small clove of garlic, crushed

1 tablespoon brown sugar

1 tablespoon butter

salt & pepper

2 tablespoons cream


Melt butter, add brown sugar and garlic. Cook for a minute add the stock, tomato paste and bring to a boil and thicken with a spoonful of corn flour. Just before serving stir in the cream and do not boil again.


Slice the leg of lamb as thinly as possible and pound with a mallet or rolling pin.

Dip each piece in plain flour seasoned with salt and pepper.

Coat with lightly beaten egg and then toss in breadcrumbs.

Fry in a pan of melted butter for about 5 minutes each side. Serve with the sauce and garnish with lemon or alternatively, chopped olive and anchovies strewn on top are delicious.

Bon Appetite!

 Featured Posts
 Recent Posts