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Lamb cutlets with a medley of vegetables

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8 frenched lamb cutlets
1 tsp olive oil
1 tbsp herbs, finely chopped (try rosemary and thyme leaves)
1 bunch broccolini, trimmed and cut into 5cm lengths
100 g green beans, trimmed
1 bunch asparagus, trimmed and cut into 5cm lengths
100 g snow peas, trimmed
100 g sugar snap peas, trimmed
12 cherry tomatoes, halved


1 Brush the lamb cutlets lightly with olive oil. Season with pepper and sprinkle with herbs. Preheat char-grill or barbecue to hot.
2 Cook lamb cutlets on one side until moisture appears on the top. Turn with tongs once only and test for doneness with tongs. Rare is soft when pressed, medium is springy and well done is very firm.
3 Cover lamb cutlets loosely with foil and allow to rest for 2-3 minutes before serving.
4 To cook vegetables fill a medium-sized pan half-full with water, bring the water to the boil. Add the broccolini, cook for 2 minutes, add the asparagus and cook for 2 minutes.
5 Add the beans, snow peas, sugar snap peas and cook for 1 minute. Add the cherry tomatoes to the pan, then drain. Serve the medley of vegetables alongside the lamb cutlets.


1 Take the meat from the fridge about 10 minutes before cooking. If the meat is chilled the rate of cooking will be slowed down.
2 Best lamb cuts for barbecuing or char-grilling; eye of loin/backstrap, tenderloin/fillet, loin chops, cutlets, lamb steaks (round or topside).