Hit enter to search or ESC to close

Bookmark Recipe

Lamb Cutlets with Garlic, Lemon and Paprika

This marinade is wonderful with griddled lamb and best enjoyed with a side of salad and crusty bread.

4 people
15 min
Nutrition per serving
  • kcal
    650kcal
  • protein
    52g
  • iron
    3.8mg
  • carbs
    26g

Ingredients

    • 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

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

Place the olive oil in a shallow non-metallic dish and add the garlic, lemon rind and juice, paprika, herbs and honey. Season to taste and stir until well combined. 

Add the lamb, turning to coat, then set aside for at least 10 minutes or up to 24 hours covered with clingfilm in the fridge if time allows. The longer you marinade, the better the flavour. 

When you are ready to cook, light the barbecue or preheat a griddle pan until smoking hot. Shake off the excess marinade from the lamb. Put the lamb on the barbecue on medium-hot coals or on to the griddle pan. Cook for 6-8 minutes until cooked through, turning once. Remove from the heat and leave to rest for a couple of minutes.  

Serve the lamb with the salad and crusty bread.

Quality Mark Logo

The Quality Mark & You

Learn more

Method

Place the olive oil in a shallow non-metallic dish and add the garlic, lemon rind and juice, paprika, herbs and honey. Season to taste and stir until well combined. 

Add the lamb, turning to coat, then set aside for at least 10 minutes or up to 24 hours covered with clingfilm in the fridge if time allows. The longer you marinade, the better the flavour. 

When you are ready to cook, light the barbecue or preheat a griddle pan until smoking hot. Shake off the excess marinade from the lamb. Put the lamb on the barbecue on medium-hot coals or on to the griddle pan. Cook for 6-8 minutes until cooked through, turning once. Remove from the heat and leave to rest for a couple of minutes.  

Serve the lamb with the salad and crusty bread.