Midweek Munchies: Lamb Cutlets

With P back tomorrow, I thought I ought to show him what he’s been missing.

So I bought red meat (a rare occurrence in this house due to the price) and I opened up a book by a deity – the domestic deity, Nigella Lawson.

I don’t really work with red meat (see the above reason) so I’m having to work from a book for this one. Am quite excited to cook this tomorrow!

Lamb Cutlets with Chillies & Olives


  • Lamb cutlets (for 2)
  • x2 tablespoons of olive oil
  • 2 sliced garlic cloves
  • 1 tbsp of chilli flakes (I’ve upped this from a tsp…we LOVE chilli!)
  • 1/2 tsp of dried oregano
  • 1/2 a lemon, juiced
  • 8 black olives


  1. Put the lamb between clingfilm and flatten them with a rolling pin/mallet. This is great fun to do.
  2. Unwrap & place chops in a single layer in the bottom of a dish.
  3. Chuck all the other ingredients on top of the lamb and then flip it over, so it’s all coated.
  4. Leave to marinate for 20 mins (not in the fridge)
  5. Oil your pan and turn it up high. Add chops, scraping off the marinade (but saving it for later) and cook till they get some colour.
  6. Turn heat down to medium and add the saved marinade and a few tablespoons of water ( to make sure it get’s saucy!) and cook for 5-10 mins (depending on how well done you like your meat).
  7. Serve the cutlets and pour the marinade on the top. We’ll be having this with potatoes and greens.
  8. ENJOY!

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