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Chilli Mint Lamb Cutlets with Mint Preserve Lemon Sauce

Serves Serves 3 to 4
  • Steps
  • Ingredients


  • Put the lamb cutlets into a freezer bag and add the olive oil, finely grated lemon zest and juice of the lemon, dried mint, chilli flakes, salt and minced garlic. Seal the bag and give a good squidge before marinating for 30-40 minutes, long enough for them to come to room temperature.
  • To make the sauce, put the mint, garlic, preserved lemons and juice, and half the oil into a bowl and patiently blitz with a stick blender. When most of the leaves have been incorporated, pour in the remaining oil and blitz again, until you have a deep emerald, emulsified sauce. Taste to see if you want to add salt, though I find the preserved lemons give all the salinity you need, and I am an enthusiastic salter.
  • Heat a griddle pan (my preference) or heavy-based frying pan, then lift the cutlets out of the marinade and cook them over a high heat – if you want them a little pink – for 2 minutes each side. But check and cook longer as needed.
  • Arrange the lamb cutlets on a plate, lined with the greenery of your choice. Serve with the fragrant, sharp mint sauce, drizzling some on the cutlets too, if you so wish.

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