Jamie Oliver’s lamb cutlets recipe is a fantastic way to enjoy tender, flavorful lamb with a simple yet vibrant herb crust. This dish works so well because the fresh herbs and garlic complement the natural richness of the lamb, while a quick sear seals in the juices for a juicy, melt-in-the-mouth finish.
Ingredients
- 8 lamb cutlets (about 600g total)
- 2 garlic cloves, finely chopped
- 1 small bunch fresh rosemary, leaves picked and finely chopped (about 1 tbsp)
- 1 small bunch fresh thyme, leaves picked (about 1 tbsp)
- 1 lemon, zested
- 2 tbsp good quality olive oil, plus extra for drizzling
- Sea salt and freshly ground black pepper, to taste
- 1 tbsp Dijon mustard (optional, for extra flavor and adhesion)
- 1 tbsp fresh flat-leaf parsley, finely chopped (optional garnish)
Instructions
- Start by preparing the herb mixture: in a small bowl, combine the chopped garlic, rosemary, thyme, lemon zest, and olive oil. Mix well to form a fragrant herb paste.
- Pat the lamb cutlets dry with kitchen paper to ensure a good sear. Lightly season both sides with sea salt and freshly ground black pepper.
- If using, spread a thin layer of Dijon mustard over one side of each cutlet. This helps the herb mixture stick and adds a subtle tang.
- Generously spread the herb paste over the mustard-coated side of the lamb cutlets, pressing gently to adhere.
- Heat a large non-stick frying pan or grill pan over medium-high heat. When hot, add a drizzle of olive oil.
- Place the lamb cutlets herb-side down in the pan. Cook for about 2-3 minutes without moving to get a nice crust.
- Flip the cutlets and cook for another 2-3 minutes for medium-rare, or longer if you prefer your lamb more cooked. Internal temperature should reach 63°C (145°F) for medium-rare.
- Remove the cutlets from the pan and transfer to a warm plate. Leave to rest for 5 minutes; this helps the juices redistribute, keeping the meat tender.
- Garnish with freshly chopped parsley if desired, and serve immediately.
Tips
- Substitutions: If you can’t find fresh rosemary or thyme, use 1 tsp each of dried herbs, but reduce slightly as dried herbs are more concentrated.
- Storage: Cooked lamb cutlets are best eaten fresh but can be refrigerated in an airtight container for up to 2 days. Reheat gently to avoid drying out.
- Common mistakes: Avoid overcrowding the pan when searing; this causes steaming instead of browning. Also, don’t skip resting the meat, as this is key to juicy lamb.
- Cooking times: Adjust cooking time based on thickness and preferred doneness. Use a meat thermometer for accuracy.
Serving Suggestions
Jamie Oliver’s lamb cutlets pair beautifully with fresh, vibrant sides. Try serving with a crisp green salad dressed in lemon and olive oil to cut through the richness. Roasted new potatoes or a creamy mashed potato work well for a comforting touch. Grilled vegetables like asparagus or courgettes complement the herb crust perfectly. For a Mediterranean flair, serve alongside a tangy tzatziki or mint yogurt dip.
Variations
To change up the flavor profile, consider these variations:
- Moroccan Style: Swap the herb crust for a spice rub with cumin, coriander, paprika, and cinnamon for a warm, aromatic twist.
- Mint and Garlic: Add finely chopped fresh mint to the herb mix for a classic pairing with lamb.
- Mustard and Honey Glaze: Brush the cutlets with a mixture of Dijon mustard and honey before cooking for a sweet and tangy finish.
- Asian-Inspired: Marinate the lamb briefly in soy sauce, ginger, and garlic, then sprinkle with chopped coriander and chili flakes before cooking.
Storage and Reheating
Cooked lamb cutlets should be cooled to room temperature and stored in an airtight container in the fridge for up to 2 days. To reheat, gently warm in a low oven (around 150°C/300°F) for 10-15 minutes or briefly in a pan over low heat, turning often to avoid drying out. Avoid microwaving as this can toughen the meat. Lamb can also be frozen after cooking—wrap tightly in foil and place in a freezer bag for up to 3 months; thaw overnight in the fridge before reheating gently.
Frequently Asked Questions
What is the best cut of lamb for cutlets?
Lamb cutlets come from the rib section of the lamb and are prized for their tenderness and flavor. Look for cutlets with a good amount of meat on the bone and a nice fat cap for best results. Avoid very thin or overly fatty cuts to ensure even cooking.
How do I know when lamb cutlets are cooked perfectly?
The ideal doneness is medium-rare to medium, where the meat is juicy and tender. Aim for an internal temperature of 63°C (145°F) for medium-rare. Use a meat thermometer to check, or cook for about 2-3 minutes per side depending on thickness. The meat should be pink in the center but not raw.
Can I prepare the herb crust in advance?
Yes, you can make the herb paste a day ahead and store it in an airtight container in the fridge. Spread it on the lamb just before cooking to keep the fresh flavors vibrant. This also makes the cooking process quicker and easier.
What sides go well with Jamie Oliver’s lamb cutlets?
Classic sides include roasted potatoes, sautéed greens like spinach or green beans, and fresh salads with lemon-based dressings. Mediterranean sides such as hummus, tabbouleh, or grilled vegetables also complement the herb flavors beautifully.
Is it okay to use frozen lamb cutlets?
Frozen lamb cutlets can be used but should be fully thawed in the refrigerator before cooking to ensure even cooking and maintain texture. Avoid cooking from frozen as this can result in unevenly cooked meat.
Can I cook lamb cutlets on a barbecue?
Absolutely! Grilling lamb cutlets on a barbecue adds a wonderful smoky flavor. Cook over medium-high heat for 2-3 minutes per side, just as you would in a pan. Brush with herb paste or marinade beforehand and let the meat rest after cooking.
By following this Jamie Oliver lamb cutlets recipe, you can create a restaurant-quality dish at home that is both simple and packed with flavor. With the right herbs, cooking technique, and thoughtful serving ideas, lamb cutlets become an impressive yet easy meal for any occasion.
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