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Shredded Wheat, garlic and thyme autumn crusted cutlets Recipe


This is a fantastic combination, comforting food at it's best.

  • Serves 4
  • Prep time 20 minutes
  • Cooking time 40 minutes


  • 2 medium red onions, peeled, each cut into 6 wedges
  • 2 large carrots, peeled and ct into large wedges
  • 3 medium parsnips, peeled and each cut into quarters
  • 1 small butternut squash, peeled, deseeded and cut into chunks
  • 2 bay leaves
  • Small bunch of thyme
  • 3tbsp olive oil
  • 55g Bitesize Shredded Wheat, crumbled
  • 3 garlic cloves, crushed
  • 2tbsp chopped fresh parsley
  • 4tsp Dijon mustard
  • 8 x 110g lamb cutlets, trimmed of excess fat


1. Preheat the oven to 200C/400F/Gas 6
2. Place the vegetables, bay leaves and a few sprigs of thyme in a large, shallow roasting tin (35cm x 30cm). Drizzle over 2tbsp of the olive oil, season with freshly ground black pepper and toss well.
3. Cover the tray with foil and cook for 20 minutes.
4. Meanwhile, make the Shredded Wheat crust. Place the Shredded Wheat, garlic, parsley, 1tbsp thyme leaves, Dijon and remaining oil in a small bowl and mix well. Season with black pepper.
5. Heat a large non-stick frying pan over a high heat. Place the chops in the pan and sear on one side for approximately one minute (you may have to do this in two batches). Remove the pan from the heat and turn the chops over so the unsealed side is uppermost. Divide and press the Shredded Wheat mixture onto each chop.
6. Remove the vegetables from the over and take off the foil.
7. Place the chops crusted side up on the vegetables.
8. Return to the oven and cook for a further 20 minutes.
9. Serve with the watercress and spiced croute salad.