Name: Jamie Oliver Lamb Cutlets
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: British
Ingredients: Lamb cutlets (8-10 pieces) – Preferably from the rib or loin.; Garlic (3-4 cloves, minced) – Adds a pungent, aromatic flavor.; Fresh rosemary (a few sprigs, leaves stripped and chopped) – Provides a fragrant herbal note.; Olive oil (3-4 tablespoons) – Helps the marinade adhere and keeps the lamb moist.; Lemon (1, zest and juice) – Brightens the flavor profile.; Salt (to taste) – Essential for seasoning.; Freshly ground black pepper (to taste) – For a subtle kick.; Optional: A pinch of red chili flakes – Adds a hint of heat, if desired.

Jamie Oliver Lamb Cutlets

Print Recipe

Jamie Oliver’s lamb cutlets are small, tender pieces of lamb taken from the rib or loin. They are marinated in a blend of fresh herbs, garlic, and lemon, then cooked quickly to lock in the juices and flavor. The result is a dish that is both elegant and rustic—a true celebration of quality ingredients prepared with simplicity.

Author: Ekani Ella
Prep Time: 20
Cook Time: 10
Total Time: 30 minutes
Yield: 4
Category: Main Course
Method: Pan-searing
Cuisine: British

Ingredients

Lamb cutlets (8-10 pieces) – Preferably from the rib or loin.
Garlic (3-4 cloves, minced) – Adds a pungent, aromatic flavor.
Fresh rosemary (a few sprigs, leaves stripped and chopped) – Provides a fragrant herbal note.
Olive oil (3-4 tablespoons) – Helps the marinade adhere and keeps the lamb moist.
Lemon (1, zest and juice) – Brightens the flavor profile.
Salt (to taste) – Essential for seasoning.
Freshly ground black pepper (to taste) – For a subtle kick.
Optional: A pinch of red chili flakes – Adds a hint of heat, if desired.

Instructions

Prepare the marinade: In a mixing bowl, combine the minced garlic, chopped rosemary, olive oil, lemon zest, lemon juice, salt, pepper, and red chili flakes if using. Mix well.
Marinate the lamb: Place the lamb cutlets in the bowl and coat them evenly with the marinade. Cover and let them marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more intense flavor.
Preheat the pan: Heat a grill pan or heavy skillet over medium-high heat until it is very hot.
Cook the cutlets: Using tongs, place the cutlets in the pan. Sear for about 3-4 minutes per side for medium-rare, or adjust the cooking time to your preferred doneness. Avoid overcrowding the pan; cook in batches if necessary.
Rest the meat: Transfer the cooked cutlets to a plate and cover loosely with foil. Allow them to rest for about 5 minutes to let the juices redistribute.
Serve: Arrange the lamb cutlets on a serving plate. Garnish with extra fresh rosemary or a wedge of lemon if desired, and serve with your choice of sides.

Find it online: https://britishbakingrecipes.co.uk/lamb-cutlets/