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Honey and Lemon Lamb Cutlets Honey and Lemon Lamb Cutlets

Honey and Lemon Lamb Cutlets

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Preparation: 10 mins  (plus 0 mins marination)
Cooking: 20 mins
  • Ingredients
  • 8 lamb chops or cutlets
  • For the dressing
  • 1 tablespoon olive oil
  • Juice of 1 lemon
  • 2 teaspoons honey
  • Pinch of chilli flakes
  • For the potatoes
  • 50g butter
  • 2 garlic cloves, crushed or finely chopped
  • 500g baby or salad potatoes, halved, cooked and drained
  • 200g fresh peas
  • Juice of ½ lemon
  • Salt and freshly milled pepper
  • Small handful freshly chopped mint

•  For the dressing, in a small bowl mix oil, lemon juice, honey and chilli flakes together. Add lamb and marinate for 10 minutes.

•  Heat a large non-stick griddle or frying pan over low heat and cook the lamb for 3-4 minutes on each side. Transfer to a large plate, cover and rest for a few minutes.

•  Meanwhile, melt the butter in a non-stick frying pan and gently cook the garlic for a minute. Add the potatoes, peas, lemon juice.   Season, add the mint, mix together and set aside.

•  Arrange the potato and pea salad onto 4 warm plates. Top with lamb, drizzle with meat juices from the plate and serve immediately.

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