Best Lamb Cutlets with Special Basil Sauce 11.09.2007

This is a Jamie Oliver recipe that is very quick and easy and highly tasty. Be warned that the mushrooms smoke quite a bit on the griddle, best to do the whole thing on the BBQ. Serves 4.


  • 12 lamb cutlets
  • A handful of fresh thyme leaves (I add what’s to hand. Rosemary is good.)
  • EVOO
  • S & P
  • 400g Mushrooms
  • a large handful of parsley
  • 1 lemon
  • a handful of pinenuts
  • 2 large handfuls of basil
  • 3-4 tablespoons balsamic vinegar


Bash the cutlets a bit, with the palm of your hand or a meat basher. Pound the herbs in a mortar and pestle and drizzle in a good dollop or two of olive oil. Paint the cutlets with the mixture and set aside.

Cook the mushrooms dry on the grill of a BBQ, or a griddle pan. Grill them for a couple of minutes each side until marked and then dump into a big bowl.

When the shrooms are done put the cutlets on the BBQ or the griddle. Just give them 3-4 mins on each side until they're looking golden. This should do them medium.

When they're cooked, dump the cutlets into the bowl with the mushrooms. Tear up the parsley and add to the bowl along with a good squeeze of lemon juice and season with S & P. Toss around and let everything soak up all the juices. Then serve with the basil sauce on the side, or a good tomato chutney, and a salad.

For the Basil Sauce: Pound up the pine nuts in a mortar and pestle until they're mush. Remove the mush to a bowl and pound up the basil. Add the basil mush to the pine nut mush and mix up. Add a good dash of olive oil until the mixture drips off a spoon. Add the balsamic vinegar and give everything a good stir.

File under quick dinner bbq

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Susannah eats and edits and reads, and dreams of a vegetable garden with raised beds.

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