Pan-grilled lamb cutlets

Ingredients 7
Servings 1


Serving Change
  • 6
    lamb cutlets or loin chops
  • 5
    sunflower oil
  • 10
    English mustard powder
  • 10
    crushed garlic
  • salt and milled black pepper
  • 2
    sprigs fresh rosemary


1. Trim most of fat from cutlets (each 2-2,5 cm thick) with a sharp knife. Wipe cutlets with paper towels moistened with vinegar and pat dry. 2. Brush a heavy-based ridged grilling pan lightly with oil and preheat over very high heat. 3. TOPPING: Pat mustard powder, garlic, milled black pepper to taste and lightly crushed rosemary onto 1 side of each cutlet. 4. Place in pan and brown for 2 minutes. Turn cutlets over and brown other side for 2 minutes, or until well-crusted and caramelised. Season with salt and remove to a heated plate. 5. Mashed garlic potatoes: Peel and cube 4 large potatoes and place in a saucepan with 250 ml (1 cup) boiling water, 5 ml (1 tsp) salt and 8-10 peeled whole garlic cloves. Cover tightly and bring to boil again. Turn heat down to very low and cook until potatoes are soft, 30 minutes. Mash well, add 15-30 ml (1-2 tbsp) olive oil gradually until desired consistency is reached. 6. Serve cutlets with mashed potatoes, grilled tomatoes and crisp, lightly steamed young green beans.

Read more on: grill  |  shallow-fry  |  lamb


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