Lamb cutlets according to step by step recipe with photo

Kitchen appliances and utensils

sharp meat grinder
oven,
pan
plates for ingredients
kitchen brush
kitchen grater
cutting board,
sharp knife.

Ingredients

Lamb meat - 1.5 kg
Vegetable oil to taste
Marjoram - 2 tbsp. l
Ground Zira - 3 tsp.
Nutmeg - 1 pc.
Potato - 1 pc.
Chicken Egg - 1 pc.
Onions - 1 pc.
Salt to taste

Step cooking

First you need to prepare the meat. To do this, take 1.5 kg of lamb and chop it in a very sharp meat grinder. For cutlets, it is very important to pass the meat through a meat grinder, as a simple kitchen knife just spoil the meat.
Next, take a baking sheet, pour a little sunflower oil into it and use a kitchen brush to distribute it evenly over the entire surface. In the prepared meat we put 2 tablespoons without a hill of marjoram and 3 teaspoons of ground zira.
On an average kitchen grater, rub 1 nutmeg and add it to the meat.
Now we take 1 large potato, peel it, rub it on a fine kitchen grater and add it to the meat. Potatoes are needed in order for the meat to hold together, so it is necessary to rub it to the state of gruel.
Drive 1 chicken egg into the meat, preferably at room temperature. Take 1 medium onion, peel it, finely chop on a cutting board and add to the meat.
Add salt to taste and mix the meat thoroughly with your hands. Do not be afraid to thoroughly mix the lamb, this cutlets are even tastier. Leave the prepared stuffing to infuse for 10-15 minutes. We begin to form cutlets. Take a small amount of meat, about 1 tablespoon, and form a cutlet. With a finger in the middle of the cutlet we make a small hole so that the finished cutlet is more juicy.
We grease each cutlet with vegetable oil and put in a baking sheet.
Turn on the oven and thoroughly heat it. We put the baking sheet in the oven higher and bake the patties for about 40 minutes at a temperature of 250 degrees. Juice from ready-made cutlets can be used as a sauce for a side dish of vegetables, it turns out very tasty.
During the preparation of cutlets, make sure that they are not covered with a thick crust. If, nevertheless, this began to occur, it is better to reduce the temperature to 180 degrees and let the cutlets stew from the inside. The finished dish should be very juicy and soft, a very burnt crust can spoil the taste of mutton cutlets. Lamb cutlets are ready, can be served. Enjoy your meal!

Video recipe

We bring to your attention a very interesting recipe for making mutton cutlets from the author of the video. In it you will see not only detailed instructions, but also a lot of useful tips and comments.

If you want to surprise your guests, then mutton cutlets will do their job perfectly. What meat for cutlets do you personally prefer? Perhaps you have your own cooking secrets? Share your opinion with us in the comments!