Lamb Cutlets with Crispy Sage and

Preparation Time 10 minutes
Cooking Time 15 minutes
Standing/Marinating 0 minutes
Serves 3-4 portions
lamb cutlets with crispy sage
12 lamb cutlets 75ml olive oil
1 bunch of sage leaves 1 Tbsp lemon juice
50g softened butter 2 Tbsp capers
Olive oil for frying


  1. Heat a small frying pan with a about 1 cm oil to medium high heat. When hot, drop the sage leaves a small quantity at a time into the oil and fry them until they are crispy (when they stop sizzling). Set aside and drain on kitchen paper.
  2. Preheat the grill. Place the lamb cutlets on a grill tray with a rack and brush with half the butter. Season with salt and pepper
  3. Cook under the grill for 3-5 minutes on each side, brushing with the remaining butter when turned.
  4. Whisk together the olive oil, lemon juice and capers with a twist of black pepper.
  5. Arrange the cutlets onto plates and pour any juices from the grill tray into the caper and quickly whisk again.
  6. Spoon the dressing over the lamb and sprinkle the crispy sage on top.

Cook’s Tip:
For a sweeter touch, tomatoes can be added to the caper dressing.
Serve with sugarsnap peas and steamed baby corn