3. Make medium sized round patties (makes around 5-6). Coat the cutlets with bread crumbs from both sides. Refrigerate for 30 minutes. 4. Whisk eggs. Coat the refrigerated cutlets in the egg mixture.

oil. Add salt and pepper. Place lamb in shallow roasting pan. Brush with remaining oil; sprinkle with salt and pepper. Press crumbs around outside of lamb. Wrap bone ends with foil. Roast until ...

Toss the lamb well with the salt, then add the bread crumbs and toss again. Use a meat grinder (or the grinder attachment of a stand mixer) to grind the mixture through a medium die into a bowl.