Recipes, Tips

Lemon and thyme lamb cutlets with green bean salad

Prep: 10 mins     Cook: 12 mins     Serves 4      Low Sodium


  • 12 Quality Mark Lamb cutlets
  • 2 teaspoons oil
  • grated rind and juice one lemon
  • 2  teaspoons fresh thyme leaves, roughly chopped
  • 150g baby green beans, trimmed
  • 2 tomatoes, diced
  • 2 tablespoons French dressing
  • lemon wedges


Brush the Lamb cutlets with oil and sprinkle with lemon rind and thyme. Preheat grill, barbecue or pan until moderately hot. Cook the Lamb cutlets on the first side until moisture appears, turn, brush with the lemon juice and cook until done to your liking. Rest for two minutes. Cook green beans until tender and refresh under cold water. Toss together with the tomato and dressing.

Serve with the Lamb cutlets and lemon wedges.