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High-Protein

Flaxseed and cumin crusted lamb cutlets

20 mins
Intermediate
2 Servings

Here are our flaxseed and cumin crusted lamb cutlets – a great meal that can provide numerous health benefits, particularly for those with IBS thanks to it being low in FODMAPs, the fermentable carbs that can cause bloating and other digestive issues for those with IBS.

Brilliant Bases Used In This Recipe
About This Recipe

Here is our flaxseed and cumin crusted lamb cutlets recipe – a great meal that can provide numerous health benefits, particularly for those with IBS. 


This recipe combines the unique flavours of flaxseeds and cumin to create a savoury and nutritious dish that is sure to impress. Flaxseeds are an excellent source of dietary fibre, which can help improve digestion and promote regularity, while cumin has been shown to have anti-inflammatory properties that may help alleviate IBS symptoms.  


We are serving it here with our sweet potato wedges, simple green beans and our Elevated raita to provide a complete meal in a dish that is not only nutritious, but also incredibly simple to prepare, making it a perfect option for busy weeknights. 


Jason recommends: Either buying a small rack of lamb and slicing yourself, asking your butcher to slice for you or buying ready sliced cutlets.   

Video
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Ingredients

For the lamb cutlets 

  • 8 lamb cutlets 

  • 100g/4oz flaxseeds 

  • 5tsp pine nuts 

  • 2 egg yolks 

  • 0.5tsp ground cumin 

  • 1 tsp sea salt crystals 

For the wedges 

  • 2 small sweet potatoes 

  • 1tbsp grapeseed oil 

  • 1tsp cumin 

  • Sea salt to taste 

  • For the raita 

  • 150g/5oz plain pro/pre biotic yoghurt 

  • 30g/1oz de-seeded cucumber diced or grated 

  • 30g/1oz tomato concassé to remove skins/seeds 

  • 1tsp cumin 

  • 2tsp sea salt 

  • 2tsp fresh coriander leaves fine chopped 

  • 1tsp fresh mint leaves fine chopped

Nutrition Per Serving

Calories

650

Fats

40G

Carbs

53G

Protein

27G

Method

  1. Pre-soak the green beans in cold water 

  2. Pre-heat the oven to 180C/360F (fan) or 200C/390F (convection)

  3. Batten out the cutlets as per the video using a thick plastic bag to protect them from tearing

  4. Grind the flaxseeds, cumin, salt, pepper and pine nuts into a flour

  5. Grate the cucumber into a bowl and sprinkle over with salt

  6. Allow to weep then add the cumber and its juices into the yoghurt

  7. Stir in the cumin, then fold in the remaining ingredients

  8. Cover and set aside

  9. Wash the sweet potatoes leaving the skin on, pat dry and cut length-ways into 1cm/1/2 inch wedges 

  10. Add to a bowl and toss with the grapeseed oil, the cumin and a sprinkle of sea salt

  11. Lay out on a baking sheet skins down and roast in the oven for 18-20 minutes

  12. Bring a pan of unsalted water to the boil 

  13. Place the beans in small batches into the water

  14. Remove when al dente

  15. Repeat until all beans are done 

  16. Keep warm

  17. Whisk the egg yolks with a splash of water

  18. Brush on the cutlets then coat with the flaxseed mix

  19. Heat some oil in a pan 

  20. Fry out the cutlets for about 2 minutes each side, allow to stand for 2/3 minutes 

  21. Meanwhile assemble the wedges, beans and raita on the plate and add the lamb to serve

Method
Ingredients
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