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Lamb cutlets with a salad of sesame greens



Prep Time


Cook Time



12lamb cutlets
1 tbsplemon juice
3 tbspolive oil
1 tspwarm honey
1 tbsptoasted sesame seeds
1bunch broccolini, trimmed
4baby bok choy, rinsed and quartered
100 gsugar snap peas, trimmed
1medium carrot, peeled and cut into thin strips


1Brush or spray the lamb cutlets lightly with oil, season with salt and pepper. Preheat the char-grill or barbecue to moderately-hot.
2Cook lamb on one side until moisture appears on the top. Turn with tongs once only and cook until done to your liking. Test for doneness with tongs.
3Rare is soft when pressed, medium is springy and well done is very firm. Cover lamb loosely with foil and rest it for 3 minutes before serving.
4Combine the lemon juice, olive oil, honey and sesame seeds. Fill a medium-sized pan half-full with water and bring to the boil. Add the broccolini, cook for 2 minutes, add the bok choy and sugar snap peas and cook for a further 1-2 minutes.
5Drain vegetables and pour the lemon mixture over the warm vegetables. Serve with the lamb cutlets.


The lamb cutlets can also be pan-fried. Preheat the pan to moderately-hot. The meat should sizzle when it hits the pan.
You can use a brush to lightly oil the meat or use a light spray of oil.
You can also use lamb loin chops or lamb fillets/tenderloins for this recipe.

Recipe suggessions based on what you have in your fridge.

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