Grilled Lamb Cutlets with Anchovy and Caper Sauce Recipe

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serves: 2
Skill: easy
Prep: 10 min
Cooking: 10 min

Nutrition per portion

Calories 400 kCal 20%
Fat 29g 41%
  -  Saturates 8g 40%

For a great week night dinner that’s full of flavour or a special Valentine’s Day recipe, why not give this easy lamb recipe a go?

Lamb cutlets are meat from between the rib bones and are a great choice of cut for pan frying or grilling. This lamb dinner grills the lamb cutlets for five minutes on each side to get the meat really tender. Lamb is a great source of protein and vitamin B. It’s also a great source of zinc and phosphorous.

Served with a caper and anchovy sauce, really compliments the flavour of the lamb and is super easy to mix up in a flash. All you need is a pestle and mortar to be able to mix up the anchovies and lemon juice into a tasty sauce.

Anchovies are a great source of omega-3 fatty acids and give off a great salty fishy flavour when combined into a sauce.

This lamb recipe makes enough to serve two people, but you can easily double the recipe if you’re planning on serving more.



  • 6 trimmed lamb cutlets
  • caperberries, to serve
  • for the sauce:
  • juice ½ lemon
  • 3tbsp olive oil
  • ½ tin anchovies in olive oil, drained
  • 2tsp small capers (non-pareilles)


  • For the sauce, it’s best to use a pestle and mortar. Put the lemon juice, olive oil and anchovies into the mortar. Give it a really good bash, but don’t pummel it to a purée. Add the capers. You won’t need any salt, but add a grinding of black pepper.

  • Heat the grill to high, then grill the cutlets for 5 minutes on each side, depending on their thickness.

Top Tip for making Grilled Lamb Cutlets with Anchovy and Caper Sauce

Mix together cooked new potatoes with double-podded broad beans. Stack up 3 cutlets per person and drizzle over some sauce. Garnish with the caperberries and serve the rest of the sauce in little dishes on each plate.

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