- 12 lamb cutlets, well trimmed
- 2 tablesp. olive oil
- 2 garlic cloves, crushed
- Finely grated rind and juice of 1 lemon
- 1 teasp. ground paprika
- 2 teasp. chopped fresh oregano or thyme
- 1 teasp. clear honey
- Sea salt and freshly-ground black pepper
- Serve with peach, soft cheese and rocket leaves, dressed with a little olive oil and lemon juice
Lamb Cutlets with Garlic, Lemon and Paprika Marinade
4 people
15 min
Nutrition per serving
-
kcal650kcal
-
protein52g
-
iron3.8mg
-
carbs26g
Ingredients
Main
- 12 lamb cutlets, well trimmed
- 2 tablesp. olive oil
- 2 garlic cloves, crushed
- Finely grated rind and juice of 1 lemon
- 1 teasp. ground paprika
- 2 teasp. chopped fresh oregano or thyme
- 1 teasp. clear honey
- Sea salt and freshly-ground black pepper
- Serve with peach, soft cheese and rocket leaves, dressed with a little olive oil and lemon juice
Method
Copy TextIn a shallow non-metallic dish, combine the olive oil, garlic, lemon zest and juice, paprika, fresh herbs and honey. Season with salt and black pepper, then mix well to create a flavourful marinade for the lamb cutlets.
Add the lamb cutlets to the marinade and turn to coat evenly. Leave to marinate for at least 10 minutes, or cover and refrigerate for up to 24 hours for a deeper flavour. The longer the lamb marinates, the more tender and flavourful it will become.
When ready to cook, preheat a barbecue or griddle pan until hot. Remove the lamb cutlets from the marinade, allowing any excess to drip away. Cook over medium-high heat for 3 to 4 minutes per side for medium or 4 to 5 minutes per side for well done. Cooking times may vary depending on the thickness of the cutlets.
Transfer the lamb cutlets to a warm plate and allow them to rest for 3 to 5 minutes before serving. Resting helps keep the lamb tender and juicy.
Serve with the salad and crusty bread.
Lamb Cutlet Quick Cooking Guide
| Doneness | Cooking Time |
|---|---|
| Medium Rare | 2–3 minutes per side |
| Medium | 3–4 minutes per side |
| Well Done | 4–5 minutes per side |
Rest: 3–5 minutes before serving
The Quality Mark & You
Learn moreMethod
Copy TextIn a shallow non-metallic dish, combine the olive oil, garlic, lemon zest and juice, paprika, fresh herbs and honey. Season with salt and black pepper, then mix well to create a flavourful marinade for the lamb cutlets.
Add the lamb cutlets to the marinade and turn to coat evenly. Leave to marinate for at least 10 minutes, or cover and refrigerate for up to 24 hours for a deeper flavour. The longer the lamb marinates, the more tender and flavourful it will become.
When ready to cook, preheat a barbecue or griddle pan until hot. Remove the lamb cutlets from the marinade, allowing any excess to drip away. Cook over medium-high heat for 3 to 4 minutes per side for medium or 4 to 5 minutes per side for well done. Cooking times may vary depending on the thickness of the cutlets.
Transfer the lamb cutlets to a warm plate and allow them to rest for 3 to 5 minutes before serving. Resting helps keep the lamb tender and juicy.
Serve with the salad and crusty bread.
Lamb Cutlet Quick Cooking Guide
| Doneness | Cooking Time |
|---|---|
| Medium Rare | 2–3 minutes per side |
| Medium | 3–4 minutes per side |
| Well Done | 4–5 minutes per side |
Rest: 3–5 minutes before serving
Review
Rate this recipe
Bring Quality Assured food to your table with our collection of recipes to suit any occasion. Get cooking, enjoy, and share with us how you found this recipe.
