Peruvian-Style Lamb Cutlets

Prep Time
Cook Time
1h 15m
Ready In

"From our Sunday newspaper The Sunday Times. Times are estimated and the cooking time is based on making the jus would suggest to make the jus first and then cook the lamb cutlets. Serving size will depend on size of ram cutlets, small ones will more than likely be 2 serves but large cutlets could be 3 serves."

Original recipe yields 2-3 servings


  • Serving Size: 1 (1516.4 g)
  • Calories 3998.7
  • Total Fat - 323.4 g
  • Saturated Fat - 131.8 g
  • Cholesterol - 940 mg
  • Sodium - 1183.3 mg
  • Total Carbohydrate - 43.7 g
  • Dietary Fiber - 13 g
  • Sugars - 7.9 g
  • Protein - 223.8 g
  • Calcium - 443.6 mg
  • Iron - 25.7 mg
  • Vitamin C - 19.1 mg
  • Thiamin - 1.6 mg

Step 1

LAMB CUTLETS - Place the lamb on a tray and drizzle over some olive oil, sprinkle salt and pepper over the cutlets, rub the reasoning into the meat.

Step 2

Heat a frying pan or barbecue plate and place the lamb cutlets and cook on one side for 2 minutes, flip over and cook for a further 2 minutes and remove from heat and place inside the oven at 180C and cook for 3 to 4 minutes, or until the meat reaches your preferred doneness.

Step 3

Remove the lamb from the oven and rest the meat.

Step 4

To serve place the cutlets on a serving dish, pour over lamb jus, garnish with fresh coriander leaf and fried salt bush (optional).

Step 5

THE JUS - Roast eh bones and vegetables in the oven at 180C for 30-40 minutesw or until the vegetables and bones are caramelised.

Step 6

Add all the bones, vegetables, coriander stems, oregano, chillies and the soy sauce in a pot and cover with cold water and bring it to the boil and reduce the liquid by 50 per cent.

Step 7

Strain the mixture, retain the liquid and discard all the vegetables and the bones.

Tips & Variations

No special items needed.