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Lamb cutlets with a salad of sesame greens

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12 lamb cutlets
1 tbsp lemon juice
3 tbsp olive oil
1 tsp warm honey
1 tbsp toasted sesame seeds
1 bunch broccolini, trimmed
4 baby bok choy, rinsed and quartered
100 g sugar snap peas, trimmed
1 medium carrot, peeled and cut into thin strips


1 Brush or spray the lamb cutlets lightly with oil, season with salt and pepper. Preheat the char-grill or barbecue to moderately-hot.
2 Cook lamb on one side until moisture appears on the top. Turn with tongs once only and cook until done to your liking. Test for doneness with tongs.
3 Rare is soft when pressed, medium is springy and well done is very firm. Cover lamb loosely with foil and rest it for 3 minutes before serving.
4 Combine the lemon juice, olive oil, honey and sesame seeds. Fill a medium-sized pan half-full with water and bring to the boil. Add the broccolini, cook for 2 minutes, add the bok choy and sugar snap peas and cook for a further 1-2 minutes.
5 Drain vegetables and pour the lemon mixture over the warm vegetables. Serve with the lamb cutlets.


1 The lamb cutlets can also be pan-fried. Preheat the pan to moderately-hot. The meat should sizzle when it hits the pan.
2 You can use a brush to lightly oil the meat or use a light spray of oil.
3 You can also use lamb loin chops or lamb fillets/tenderloins for this recipe.