Smoky chargrilled lamb cutlets with mint and chipotle soured cream

Name: Smoky chargrilled lamb cutlets with mint and chipotle soured cream
Yield: Serves 4
Cuisine: British recipes
Ingredients: 12-16 salt marsh lamb cutlets, cut with long bones if possible; For the lamb dressing; 1 garlic clove, crushed; 1 tsp finely chopped fresh rosemary leaves; 1 tsp dried oregano; 1/2 tsp sumac plus extra for sprinkling; Juice 1 small lemon (about 2 tbsp); 4 tbsp extra-virgin olive oil; For the sweet and sour red onions; 2 medium red onions; 1 1/2 tbsp red wine vinegar; 3/4 tsp caster sugar; For the chipotle soured cream; 1 tsp chipotle chilli paste (from the world food aisle of large; supermarkets); 3 tbsp soured cream; 1 tbsp wholemilk natural yogurt (or more soured cream); For the mint salad; 80g mixed baby salad leaves; 20g rocket leaves; 0g small fresh mint leaves

Published: 30 Apr 14
Updated: 18 Mar 24

Test kitchen approved

This quick lamb recipe makes a lovely light dinner – with smoky flavours, and a red onion salad on the side. Serve with Turkish flatbreads, freshly baked naan bread or small baked potatoes.

Serves 4
Hands-on time 25 mins

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Ingredients

12-16 salt marsh lamb cutlets, cut with long bones if possible

For the lamb dressing

1 garlic clove, crushed
1 tsp finely chopped fresh rosemary leaves
1 tsp dried oregano
1/2 tsp sumac plus extra for sprinkling
Juice 1 small lemon (about 2 tbsp)
4 tbsp extra-virgin olive oil

For the sweet and sour red onions

2 medium red onions
1 1/2 tbsp red wine vinegar
3/4 tsp caster sugar

For the chipotle soured cream

1 tsp chipotle chilli paste (from the world food aisle of large
supermarkets)
3 tbsp soured cream
1 tbsp wholemilk natural yogurt (or more soured cream)

For the mint salad

80g mixed baby salad leaves
20g rocket leaves
0g small fresh mint leaves

Method

In separate small bowls, mix the ingredients for the lamb dressing and the chipotle soured cream. Divide the soured cream mix among 4 small ramekins or small bowls and set aside in the fridge.
For the red onions, slice them across into rings as thinly as you can – a mandoline is ideal. Drop them into a bowl, separate the layers with your fingers, then stir in the vinegar, sugar and some salt and pepper. Set aside for 5 minutes to soften slightly. Mix the mint salad ingredients in a bowl and chill.
Heat a barbecue, charcoal grill or griddle pan to high. Season the cutlets on both sides (and on the fat too, if necessary) and fry for 2-3 minutes on each side for medium-rare, spooning on some of the lamb dressing for the last minute of cooking (see tip).
Lift the cutlets onto a warmed serving plate and sprinkle with a little more sumac. Dress the salad with a little leftover dressing and a pinch of seasoning, then serve with the red onions, chipotle soured cream and flatbreads, naans or baked potatoes.

Recipe from May 2014 Issue

Nutrition

Nutrition: per serving

Calories: 387kcals
Fat: 32g (25.7g saturated)
Protein: 32g
Carbohydrates: 6.7g (4.9g sugars)
Fibre: 1.3g
Salt: 0.4g

delicious. tips

Ask your butcher to cut these cutlets with long bones. They look fabulous on the plate.

Depending on the size of your griddle pan you may need to griddle the cutlets in batches. Extra-thick cutlets may need a minute or two longer in the pan.
Sumac is a spice made from the dried berries of a small Mediterranean shrub. It has a wonderfully tart, slightly astringent flavour and is available from supermarkets or online.

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Smoky chargrilled lamb cutlets with mint and chipotle soured cream

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