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  • Diane Lawton

how to make Quick Pan-Fried Lamb Cutlets with Garlic mayo & Pea Mash

Updated: Aug 2, 2020

Serves 2

Grade: Easy: Less than 10 minutes

Taste Test: Awesome

My first ever experience of eating this dish was in the Basque area of France. I love lamb, it was a staple food in Wales, where I was brought up. Usually it’s the leg of lamb and rack of lamb that gets all the praise. Cutlets are often considered secondary as there is not much meat. I took this idea home and made it mine. Rick Stein also has a similar recipe in his book Rick Stein’s Spain, using thyme and he cooks them over a barbeque. These cutlets cook in 3 minutes each side.


8 lamb cutlets (I have used fresh and frozen with equal success)

Olive oil

Teaspoon of Rosemary leaves (not the woody stem, dried or fresh)

Pinch of sugar

Salt and pepper

Garlic mayonnaise (ready-made is fine)


  1. Prepare the lamb. If frozen, make sure they are completely defrosted and any moisture absorbed on a kitchen roll.

  2. Place all the cutlets on a chopping board. Baste each cutlet with a little oil, salt and pepper and pinches of rosemary and sugar.

  3. Smear oil in a large frying pan and heat to smoking point. If you only have a small pan cook in two batches.

  4. Place cutlets in the pan and fry until golden brown (3 mins maximum). Turn over the cutlets and repeat.

  5. Serve them smeared with garlic mayonnaise and eat with your fingers. Or serve them with a green pea mash of potatoes (see below).

Chefs Tips and Tricks

I never cut the fat off the lamb cutlets to cook them. The fats give the lamb unique tasty flavour. If you hate fat, cut it off before you eat it.

Lamb facts

There are about 60 calories in a lamb cutlet

Pea Mash

Serves 2 depending on portion size

Grade: Easy: Less than 10 minutes

Taste Test: Awesome


½ kilo of potatoes chopped small

150g peas (fresh or frozen)

30 g butter

2 tbs milk or milk substitute

1/4 teaspoon of salt

Black pepper

(optional teaspoon of mint sauce)


  1. Put potatoes in a large saucepan and add salt. Cover with cold water and place on a high heat.

  2. Bring to the boil and reduce heat.

  3. Cook for 10 minutes or until tender.

  4. Add peas, cook for 2 minutes.

  5. Drain off the water.

  6. Thoroughly mash together with black pepper and 30g of butter and the milk

Chefs Tips and Tricks

Add a teaspoon of mint sauce and mash into the mix for an extra kick of flavour.

If you use a concentrated mince sauce add a teaspoon of white wine vinegar to it and mix throughrouly before adding to the mash potatoes

My next lamb cutlet blog post comes straight from my Welsh grannie’s recipe book.

Lamb cutlets with leeks and honey

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