Find your recipes and restaurants here

Pan-grilled lamb cutlets

Ingredients 7
Servings 3


  • 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

NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.