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Lemon and thyme lamb cutlets with green bean salad

Lemon and thyme lamb cutlets with green bean salad



Prep Time


Cook Time



12 Lamb cutlets

Grated rind and juice one lemon

2 tsp Fresh thyme leaves, roughly chopped

150 g Baby green beans, pimmed

2 Tomatoes, diced

2 tbsp French dressing

Lemon wedges


  • Brush each cutlet lightly with oil. Season with salt and pepper and sprinkle each with lemon rind and thyme. Preheat the barbecue, pan or char-grill pan to hot before adding the cutlets
  • Cook cutlets on one side until the first sign of moisture appears on the top. Turn, brush with the lemon juice and cook further until done to your preference. Turn once only
  • Remove cutlets from heat, loosely cover with foil and rest cutlets for 2 minutes before serving. Cook green beans until tender and refresh under cold water. Toss together with the tomato and dressing
  • Serve with the lamb cutlets and lemon wedges


  • Test lamb cutlets for doneness with the back of your tongs. Rare is soft when pressed, medium is ‘springy’ and well done is very firm. Rest the meat for a few minutes before serving
  • Always rest meat after cooking. This gives the juices in the meat a chance to redisliibute, giving a moister and more tender result. liansfer the roast to a plate and loosely cover with foil, stand the meat to rest in a warm place
  • Best lamb cuts for barbecuing, char-grilling or pan-frying; eye of loin/backsliap, tenderloin/fillet, loin chops, cutlets, lamb steaks (round or topside)
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