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Crumbed Lamb Cutlets with Zucchini & Parmesan Soup



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Lamb Cutlets

  • 4-8 Lean Lamb Cutlets
  • 1 clove garlic
  • 1-2 sprigs Thyme, leaves only
  • 50 grams Parmesan cheese, 1cm cubes
  • 130 grams stale bread
  • 1/4 Cup flour
  • 1 egg
  • dash Milk

Steamed Vegetables

  • 300-400 grams mixed vegetables

Zucchini & Parmesan Soup

  • 20 grams olive oil
  • 1/2 brown onion
  • 1 clove garlic
  • 4-6 sprigs Thyme
  • 650 grams water
  • 1-2 tablespoons vegetable/chicken stock paste
  • 1-2 desiree potatoes, (about 250grams) peeled, cut into 1.5cm pieces
  • 2 large zucchini, (about 350-400grams), ends trimmed, Thickly sliced
  • 20 grams Parmesan cheese, 1cm cubes
  • 35 grams sour cream

Recipe's preparation

    Lamb Cutlets Crumb
  1. Preheat oven to 180 

    1. Place all Parmesan (soup and crumb) in TM bowl and chop 10sec/speed 9/MC on.
    2. Put the Parmesan aside (keep 20g of the Parmesan separate to use for soup later on).
    1. Without rinsing the bowl - add garlic and thyme to the TM bowl chop for 5 sec/speed 5/MC on.

    1. Add the bread and 50g of Parmesan and chop for 5 sec/speed 9/MC on.
    2. Put crumb aside (keep 1/3 to use now and freeze the rest in a zip lock bag to use another time).


  3. Clean and dry TM bowl

  4. Zucchini & Parmesan Soup
  5. Add in onion, garlic and thyme to TM bowl chop 3sec/speed 5/MC on

    1. Scrape down bowl, add oil and sauté 3min/120/speed 1
    1. Add in water and stock paste to TM bowl,
    2. - in simmering basket put in the desire potatoes
    3. - in the Varoma dish put the zucchini in bottom layer and vegetables in the top tray.
    4. - Secure Varoma lid, then steam 15min/Varoma/speed 1.
  6. While soup is cooking – crumb your lamb cutlets - Coat 1 lamb cutlet in flour, shaking off excess. Dip in egg mixture (whisked egg and milk together). Coat in breadcrumb mixture. Place on a large plate. Repeat with remaining cutlets, flour, egg and breadcrumb mixture. - Bake in oven at 180degrees until cooked to your liking (this works well if you want to serve the soup – then get the cutlets out just before serving main course. Baking in the oven will take around 20 minutes – turning halfway). If you have extra time – tidy up the kitchen (if you want to that is!!)


    Once Vegetables are cooked – moved steamed vegetables to Themoserver to keep warm. - Place desire potatoes (from simmering basket only), Zucchini, Parmesan and sour cream into TM bowl. Insert measuring cup. Blend 30sec/speed 5-9, increasing speed gradually.


    Serve soup for entrée, followed by Lamb and Vegetable. Can add butter or herb butter to vegetables if desire. Enjoy!


Accessories you need

  • Varoma
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  • Simmering basket
    Simmering basket
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  • Spatula TM31
    Spatula TM31
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  • Measuring cup
    Measuring cup
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This dish is great for young families (I made it for 2 adults, a 4 year old and a toddler). I am planning on using it again soon for our Valentine's Day dinner - as we won't have any babysitters available.

If you are cooking it for just the 2 adults - there will be soup leftover to use at another time or take to work the next day. The soup by itself is delicious with just some beautiful fresh bread. It is a family favorite here!

Hope you enjoy it as much as we do!

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • So yummy and easy. The soup is absolutely...

    Submitted by louise40 on 2. April 2018 - 10:32.

    So yummy and easy. The soup is absolutely delicious and I love how everything is planned out so you can enjoy first course while lamb is cooking. So so good! My hubby’s favourite.

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