Sign up to our free daily email for the latest royal and entertainment news, interesting opinion, expert advice on styling and beauty trends, and no-nonsense guides to the health and wellness questions you want answered.
Thank you for signing up to . You will receive a verification email shortly.
There was a problem. Please refresh the page and try again.
If you’re after a lamb recipe (opens in new tab) that tastes great but is super quick to make, give this rosemary and garlic lamb cutlets go and you’ll not be disappointed.
Lamb cutlets are really quick to cook so are a great option to make if you’re in a rush. Using anchovies in this recipe offer a really fabulous savoury flavour to the overall dish that you’ll just love.
This recipe serves four, so is perfect for feeding a crowd.
HOW TO MAKE ROSEMARY AND GARLIC LAMB CUTLETS WITH LEMONY GARLIC BEANS
Method
- Place the rosemary, lemon zest, garlic, anchovies, oil and lamb cutlets in a bowl with 2 more tbsp olive oil. Combine and marinate for 20 minutes, or up to overnight.
- When ready to cook, heat a grill to medium-high. Line a baking sheet with foil and place the cutlets on top. Season with pepper (the anchovy should rule out the need for salt), and grill or barbecue for 3 to 5 minutes on each side, depending on whether you want your lamb pink or cooked through.
- Meanwhile, blanch the green beans, melt the butter and mix it with the juice from the zested lemons. Toss the cooked beans in the lemon butter, season and serve alongside the lamb cutlets immediately, with extra lemon wedges on the side.
Ingredients
- 6-8 rosemary stalks, leaves removed and finely chopped
- 2 lemons, zest peeled in long strips and juice reserved, plus extra wedges to serve
- 2 garlic cloves, crushed
- 6 tinned anchovy fillets, finely chopped, plus 2tbsp oil from the tin
- 12 lamb cutlets
- 250g (9oz) green beans, trimmed
- 35g (1¼oz) butter
-
Lamb Koftas with Green Sauce
Levantine food is very much in fashion right now and these lamb koftas with green sauce are a delicious light dinner
By Samuel Goldsmith • Published
-
Lamb steak with aubergine and Romano peppers
By Elisa Roche • Published
-
Baharat griddled-lamb flatbreads
By Rose Fooks • Published
-
Chocolate and hazelnut roulade
This chocolate and hazelnut roulade comes with an optional Baileys Irish cream liqueur filling for an extra, festive twist
By Jen Bedloe • Published
-
Baileys Cheesecake
This no-bake Baileys cheesecake is so easy to make and perfect for cream liqueur lovers, plus it takes just 40 minutes to prepare
By Jess Meyer • Published
-
Chocolate torte with Baileys cream and salted praline
Serve this rich Chocolate torte with Baileys cream and salted praline for a festive dessert that makes a popular alternative to Christmas pudding
By Jen Bedloe • Published
-
The Queen's 'boring' Christmas dinner favorite revealed by royal chef
The Queen kept things basic when it came to Christmas dinners at Sandringham
By Caitlin Elliott • Last updated
-
King Charles' boozy pre-dinner ritual that 'just makes sense'
King Charles reportedly drinks the same cocktail before dinner every night - but he must enjoy it from the same exact glass
By Anna Rahmanan • Last updated
-
Princess Margaret’s go-to dinner party game and hatred for squirrels couldn’t be more *her*
Princess Margaret’s go-to dinner party game is very unique and her fellow guests would never have known it was happening…
By Emma Shacklock • Published