Crisp, herby, and golden — this crumb brings together Pepo Farms’ flours and raw nuts or seeds for a rich, nutty crust that’s irresistible on lamb cutlets. Simple, wholesome, and endlessly adaptable, it’s a naturally gluten-free way to elevate any meal.
Time: 30 mins
Serves: 4
Pepo Product: Nut or Seed Flour + Raw Nuts/Seeds
Dietary: Gluten Free, Protein Rich, Keto Friendly
Ingredients
- 8 lamb cutlets (or use chicken tenderloins, fish fillets, tofu, or portabello mushrooms)
- ½ cup Pepo Farms Nut or Seed Flour (walnut, hazelnut, or sunflower)
- 1 cup matching raw nuts or seeds
- ½ tsp fine sea salt
- ½ tsp cracked black pepper
- 2 tbsp fresh herbs (parsley, sage, or basil)
- 1 tbsp dried herbs (oregano, thyme, or rosemary)
- 1 tsp paprika
- 1 egg + 1 tbsp water (for coating)
- Pepo Farms Sunflower Oil, for drizzling or spraying
Method
- Preheat oven to 200°C and line a tray with baking paper or fit with a rack.
- In a food processor, blitz nuts, flour, herbs, and spices until coarse and well combined.
- Whisk egg and water in a shallow bowl.
- Dip lamb cutlets (or chosen protein/veg) in egg wash, then coat thoroughly in crumb.
- Arrange on tray and drizzle or spray lightly with sunflower oil.
- Bake for 15–20 mins or until golden and cooked to your liking. (Tofu/mushrooms need slightly less time; chicken slightly more.)
- Serve warm with seasonal salad or roasted vegetables.
🌿 Tip:
Try walnut flour + crushed walnuts for a rich, earthy flavour, or hazelnut flour + chopped hazelnuts for a subtly sweet, toasty twist.