Blog Menu

Char grilled lamb cutlets with bean salad

Use a dried rub over the cutlets, a ready-made Italian herb or Moroccan spice mix will add depth and flavour. Swap the cutlets for lamb loin chops or lamb fillets/tenderloins if you like.

Prep Time

    •    Prep time: 10 minutes
    •    Cook time: 12 minutes
    •    Yield: Serves 4


    •    12 frenched lamb cutlets
    •    roasted tomatoes to serve (optional)

Bean salad

    •    1 red onion, finely shredded
400 g can of cannellini beans, drained
    •    grated rind one lemon
¼ cup parsley leaves
    •    2 tbsp extra virgin olive oil
1 tbsp white wine vinegar


  1. Brush each cutlet lightly with oil. Season with salt and pepper. Preheat the char-grill pan to hot before adding the cutlets.
  2. Cook cutlets on one side until the first sign of moisture appears on the top. Turn and cook further until done to your preference. Turn once only.
  3. Remove cutlets from heat, loosely cover with foil and rest cutlets for 2 minutes before serving. Serve cutlets with the bean salad. To make Bean salad: combine all ingredients, mix well. Serve with roasted tomatoes.

Suggested variations:

  • You can use cutlets, or lamb loin chops or lamb fillets/tenderloins for this recipe
  • The cutlets can also be pan-fried. Preheat the pan, keep the heat at a moderately high temperature; this should be enough to keep the meat sizzling without burning.

This great family recipe is thanks to Beef and Lamb at


Leave a comment

Please note, comments must be approved before they are published