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How to cook lamb cutlets

Updated July 20, 2017

Lamb cutlets, or chops, come from the ribs, which is called the rack of lamb before being cut into chops. You can buy lamb cutlets fairly cheaply from the supermarket or if you don't mind spending more you can go to a specialist butcher and buy rare breed lamb such as Balwen Welsh Mountain, Greyface Dartmoor or Castlemilk Moorit. Those types of lamb produce a more flavoursome meat with a better texture. In recent years, salt marsh lamb, from animals that have grazed near the coast, has also become popular.

Grill

Smear both sides of the cutlets lightly with olive oil. Use a brush or your finger tips, but don't leave excess oil on the meat. Add seasoning to taste.

Set your grill to high, place the cutlets on the grill pan and cook for about five minutes on each side until they're browned and the fat is just beginning to crisp.

Serve with new potatoes a steamed green vegetable such as green beans or broccoli, and mint sauce.

Pan fry

Season the lamb cutlets. Add a tablespoon of olive oil to a frying pan and some sprigs of fresh rosemary.

Set the stove top to a medium height and heat through the oil. Add the lamb chops and cook for about three minutes on each side until the cutlets are browned.

Remove the cutlets from the pan and put them in a pre-warmed oven to keep them hot. Add a glass of red wine to the frying pan and turn the heat up to reduce the wine by about half. Pour the rosemary and juices from the pan over the cutlets and serve.

Oven cook

Preheat the oven to 180ºC (350ºF, gas mark 4).

Place the lamb cutlets in a roasting pan and dribble some olive oil over them so that they have a thin covering. Add some rosemary and thyme to the pan.

Cook in the oven for 15 to 20 minutes until they are browned.

Tip

Lamb, as opposed to mutton, is defined as an animal sold in its year of birth or in the next year if it's born after 30th September. It becomes mutton after the first permanent incisor has come in, usually after 12 to 18 months.

Things You'll Need

  • Olive oil
  • Seasoning
  • Brush
  • Rosemary
  • Thyme
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About the Author

Ken Macdonald lives in London and has been a freelance editor and writer since 1999. He has written on topics including travel, food and gardening for UKTV, Expedia and “The Guardian” website. He holds a Bachelor of Arts in English studies from Stirling University in Scotland.