Lamb Cutlets with Mustard & Thyme

3:55 am on 10 February 2007

These cutlets have been a Biuso family favourite for decades. You just can't go wrong with them - providing you buy good quality fresh lamb, that is. Serve with an eggplant dish of some sort, and salad and bread, or anything you like really - they're very accommodating.

(Serves 4)


  • 2 racks young lamb
  • 90ml olive oil
  • 1 Tbsp creamy Dijon mustard
  • several sprigs thyme or lemon thyme
  • 2 cloves garlic, peeled and sliced
  • salt and freshly ground black pepper


Remove fat coating on lamb if it is still attached. With the point of a small sharp knife, remove any silvery skin from meat and any other lumps of fat. Cut racks into cutlets with a sharp knife.

Mix oil, mustard, thyme, garlic and plenty of pepper in a shallow dish. Add cutlets and coat in marinade. Marinate cutlets for at least 15 minutes but up to 2 hours; bring the cutlets to room temperature before cooking.

Cook over a very hot barbecue grill rack for 3-4 minutes a side, or until crispy but still pink and moist inside. Transfer cutlets to a heated serving plate. Sprinkle generously with salt, then serve immediately.

From Afternoons with Jesse Mulligan

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