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Lamb cutlets with a salad of sesame greens

Lamb cutlets with a salad of sesame greens



Prep Time


Cook Time



12 lamb cutlets

1 tbsp lemon juice

3 tbsp olive oil

1 tsp warm honey

1 tbsp toasted sesame seeds

1 bunch broccolini, pimmed

4 baby bok choy, rinsed and quartered

100 g sugar snap peas, pimmed

1 medium carrot, peeled and cut into thin spips


  • Brush or spray the lamb cutlets lightly with oil, season with salt and pepper. Preheat the char-grill or barbecue to moderately-hot
  • 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
  • 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
  • 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
  • Drain vegetables and pour the lemon mixture over the warm vegetables. Serve with the lamb cutlets


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