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Grilled lamb cutlets with orange, onion and olive salad

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12 frenched lamb cutlets
1 tbsp extra virgin olive oil
rind and juice from one small orange
2 tsp dried mint
Orange, onion and olive salad
2 -3 small oranges, peeled and sliced
1 small red onion, finely shredded
a few green olives, sliced
1 -2 tbsp fruity extra virgin olive oil
sea salt and freshly ground pepper
spearmint leaves


1 Season each cutlet lightly with salt and pepper. Combine the oil, orange rind, juice and mint. Brush the mixture over both sides of the lamb cutlets
2 Remove the grill tray. Preheat the oven grill to high/maximum setting. Place the cutlets on the cold grill tray, place tray under the hot grill. Cook cutlets on one side until the first sign of moisture appears on the top. Turn and cook further until done to your preference. Turn once only.
3 Remove cutlets from grill tray, loosely cover with foil and rest steaks for 2 minutes before serving. Serve lamb cutlets aside the salad.
4 To make Orange, onion and olive salad: combine the orange slices, red onion and olives with olive oil and a squeeze of orange juice. Season well, and add mint.


1 These cutlets can also be pan-fried. Preheat the pan, keep the heat at a moderately high temperature; this should be enough to keep the meat sizzling without burning.
2 You can use cutlets, lamb loin chops or lamb fillets/tenderloins for this recipe.