Lamb Cutlets with Chestnut Mushrooms

Apr 28, 2005 by Nathan Rawlinson | 0 Comments| Share it:   

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  • Prep: ~30 mins.
  • Cook: ~30 mins.
  • Serves: 5

Filed Under


  • Lamb racks
  • Chestnut Mushrooms
  • A Lemon
  • Thyme
  • Basil
  • Flat Leaf Parsley
  • Salt and Pepper
  • Balsamic Vinegar
  • Olive Oil
  • A couple of handfuls of pine nuts

Step 1

Get the thyme and if you have a mortar and pestle use that to mush it all up, I haven't so I used this dinky little mini food processor thingy, which is ace.


Step 2

Stick in in a bowl and add a bunch of olive oil to make a simple marinade.


Step 3

Cut the lamb racks along the bone to get some nice cutlets.


Step 4

Stick them in a bowl and rub with the marinade we just made, the leave to marinade for 30mins or so in a cool place.


Step 5

Again if I had a mortar and pestle I would mush up the pine nuts, but didn't so used dinky food processor.


Step 6

Also do the same with the Basil leaves.


Step 7

Combine with the pine nuts, olive oil and some balsamic vinegar to make a groovy side sauce for the lamb. Also add some seasoning to it. Want it to be nice and zesty so plenty of vinegar.


Step 8

On a hot griddle (with no oil) add the mushrooms and cook them slightly, nothing too insane just a few minutes.


Step 9

Take them off and put them into a large bowl. Then put the cutlets on the griddle.


Step 10

Cook them for about 4-5mins per side, should give a nice medium.


Step 11

Then put them into the bowl on top of the mushrooms, add some roughly torn flat leaf parsley and the juice of half a lemon and some seasoning. Leave these for a few minutes so the mushrooms absorb all the juices off the meat.


Step 12

Then serve them on a platter for everyone to grab at the dinner table, with a nice green salad and the pine nut sauce thing we made earlier.

Now that you have learned how to make lamb cutlets with chestnut mushrooms, please be sure to view these other lamb recipes. Also, you will love these English / Scottish recipes.


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