Griddled Lamb Cutlets

No fancy tricks: it’s simply sweet meat teamed up with a saucy herby concoction. To mix it up a bit, slap on a marinade. Eat your salsa rough or blitz it into a smooth sauce.


  1. Make the salsa: Wash and dry the mint leaves and coriander. For a rough salsa, chop the herbs pretty finely on a board with a sharp chef ’s knife.
  2. Place in a bowl with the chopped capers, anchovies, lemon juice, oil and mustard. For a smooth salsa, blitz everything in a food processor or hand-held blender until smooth.
  3. Prep the cutlets: Trim off any excess fat if necessary, and rub a few drops of oil into the meat with your fingers (or use a pastry brush, if squeamish). Season lightly with pepper and a tiny bit of salt.


  1. Heat a griddle pan till it’s almost smoking hot. Slap the meat down and cook for 2 minutes without shift ing. Flip. Repeat for 2 minutes to colour well and flavour up. Turn each cutlet onto its fatty back with tongs and hold for a few seconds to brown up.
  2. For well-done, give the meat another minute per side. Test to see it’s done as you like it. Rest it on a plate and sprinkle with sea salt.
  3. Griddle the bread in the hot pan for 30 seconds per side, or until crisp and marked by the lamb juices.


  1. Pile the cutlets and bread on a plate and let people grab. Serve the salsa in a bowl for dipping. Enjoy with tabbouleh or couscous salad, any griddled vegetables and mezze dips such as hummus, cucumber tzatziki and yoghurt mixed with crushed garlic.

Bonus Bites


Preheat your oven to 220ÆC/Gas 7. Sear the rack on both sides in a very hot pan with a bit of oil. When cool, spread the fat side with 1 tbsp smooth salsa/pesto/Dijon mustard. Blitz up 2 handfuls of fresh herbs, 2 handfuls of crustless white bread, 1 garlic clove and press on top of the lamb to form a crust. Roast for 15–20 minutes. Combine a little redcurrant jelly and red wine in a pan and simmer for a minute. Drizzle over the cutlets to finish.


Rub the cutlets in a mix of 1 tsp grated ginger, 1 tsp cumin, 1/2 tsp coriander, ó tsp turmeric, 2 crushed garlic cloves and 3 tsp groundnut/vegetable oil. Griddle as before. Eat with rice and raita.


Rub the cutlets with a bit of olive oil, lemon juice, crushed garlic and dried oregano. In a pan, warm a glug of olive oil, 1–2 diced garlic cloves, a sprig of rosemary and 400g drained canned cannellini beans for 5 minutes. Griddle the cutlets as before and serve on the beans with crunchy bread.


From Sam Stern’s Cookery Course for Students in the Kitchen (Quadrille)

Photograph by Chris Terry

Useful Cooking Information


Metric Imperial
10 g½ oz
20 g¾ oz
25 g1 oz
50 g2 oz
75 g3 oz
110 g4 oz
150 g5 oz
175 g6 oz
200 g7 oz
225 g8 oz
250 g9 oz
275 g10 oz
350 g12 oz
450 g1 lb
500 g (½ kg)18 oz
700 g1½ lb
900 g2 lb
1 kg2¼ lb
1.3 kg3 lb
1.8 kg4 lb
2.2 kg5 lb


Metric Imperial
50 ml2 fl oz
75 ml3 fl oz
100 ml3½ fl oz
125 ml4 fl oz
150 ml5 fl oz¼ pint
200 ml7 fl oz
250 ml9 fl oz
300 ml10 fl oz½ pint
425 ml15 fl oz¾ pint
600 ml20 fl oz1 pint
800 ml1½ pint
1 l1¾ pints
1.2 l2 pints
1.5 l2½ pints
1.8 l3 pints
2 l3½ pints


Metric Imperial
5 mm¼ inch
1 cm½ inch
2 cm¾ inch
2.5 cm1 inch
3 cm1¼ inches
4 cm1½ inches
5 cm2 inches
10 cm3 inches
15 cm4 inches
20.5 cm6 inches
23 cm9 inches
25 cm10 inches
30 cm12 inches

Spoon measures - mean level measures unless the recipe says 'heaped'

Eggs - are always large for baking, unless recipe says otherwise

Oven Temperatures

Gas °F °C
Mark 1275140

Fan assisted ovens - remember to reduce temperatures by 20°C

Most Useful US/European Conversions

ButterUS 1 cup / 2 sticks8 oz220 g
SugarUS 1 cup6 oz175 g
FlourUS 1 cup4 oz110 g
LiquidUS 1 cup8 fl oz225 ml
Prepped OnionsUS 1 cup4 oz110 g
Cheese, GratedUS 1 cup4 oz110 g
Diced FruitUS 1 cup5 oz150 g
Fresh BreadcrumbsUS 1 cup2 oz55 g

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