Barbequed Lamb Cutlets with Summer Vegetables


  • 8 lamb cutlets, well trimmed
  • 1 tablesp. olive oil
  • Zest and juice of one lemon
  • Salt and  freshly ground black pepper
  • 100g green beans
  • 100g mangetout
  • 100g broad beans
  • 100g cherry vine tomatoes
  • 1 teasp. fresh thyme leaves
  • 25g butter


Mix together the oil, garlic, black pepper, lemon juice and zest in a bowl large enough to hold the lamb cutlets and marinade for at least one hour, then season with salt.


Cook on a pre-heated barbeque or grill pan for three minutes on each side.


Boil water in a saucepan then add the beans and cook for three minutes, add the Mangetout and broad beans and boil for a further two minutes, strain the vegetables, add the knob of butter and thyme to the pan and toss the vegetables with the cherry vine tomatoes and season with a little salt and pepper.


Serve with the lamb cutlets.

Serving Suggestions