Zesty garlic lamb cutlets

(32 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

lamb cutlets with creole mojo sauce
lamb cutlets with creole mojo sauce
  • Serves: 4

  • Prep time:

    (plus marinating time)
  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Mid-price

Give your lamb a real burst of flavour by coating it with a zesty garlic lamb marinade. The mix of garlic, limes, orange and cumin will bring your taste buds alive!


  • 8 lean lamb cutlets or 4 lamb loin chops
For the garlic marinade
  • 60ml olive or vegetable oil
  • Grated zest and juice of 2 oranges
  • Juice of 1 lime
  • Salt
  • 10ml ground cumin
  • 3 garlic cloves, peeled and finely chopped
  • 15ml hot pepper sauce

For that extra special Latin effect try adding 30ml/2tbsp Tequilla to the marinade


  1. To prepare the marinade; in a large shallow non-metallic dish mix add all the ingredients together. Place the cutlets or chops in the marinade mixture and coat well on both sides. Cover and refrigerate for 2 hours, or if time allows overnight.
  2. Remove the cutlets or chops from the marinade (reserve the marinade) and cook on a prepared barbecue or under a preheated moderate grill for 6-8 minutes on each side. Meanwhile, heat the marinade in a small pan until piping hot and pour over the chops before serving.
  3. Serve the lamb with the quinoa and sugar snap pea salad.

Your rating

Average rating

  • 3
(32 ratings)

Your comments

comments powered by Disqus

FREE Newsletter