Lemon-Honey Lamb Cutlets

Cutlets are well-trimmed rib chops from which the upper (angled) bone has been removed.


  • 6 lamb cutlets
  • about 2 tsp soya sauce
  • 1/4 cup (60 ml/2 fl oz) lemon juice
  • 1/2 tsp dried tarragon or 1/4 tsp dried mint
  • 1 tbsp honey
  • 1/4 tsp black pepper
  • 1 tsp mustard
  • 1 tsp butter

Cooking Process

  1. Trim all the fat from the cutlets, then brush with soya sauce and leave to stand for 5 minutes.
  2. Then pan-cook in a non-stick fry pan for 3-4 minutes, depending on the thickness of the chops.
  3. Remove from the pan, then add the lemon juice and tarragon (or mint), bring to the boil, stirring the sediment off the bottom of the pan.
  4. Add the honey, pepper and mustard and mix thoroughly.
  5. Swirl in the butter.
  6. Return the chops to the pan and turn to coat with the sauce.

Lemon-Honey Lamb Cutlets

Bon Apetite!

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Lemon-Honey Lamb Cutlets