BBQ Lamb Cutlets
Contributing her mouthwatering Scotch Lamb Biryani to our last magazine, creator of Cygnet Kitchen, Louise, is back to give us some delicious inspiration for BBQ season. Rich and succulent, her recipe for Lamb Cutlets with Pickled Red Onion and Chilli Sour Cream is a must-try this summer whether you choose grill it alfresco on the BBQ or cook it on the stove indoors.
BBQ Scotch Lamb Cutlets with Pickled Red Onion & Chilli Soured Cream
For the lamb:
- 16 French trimmed Scotch Lamb Cutlets
- 1 garlic clove, peeled & crushed
- 1 tsp. of sumac, plus a little extra to serve
- 1 tsp. of dried oregano
- 4 tbsps. extra-virgin olive oil
- Juice of a small lemon
For the pickled red onions:
- 2 medium onions, peeled
- 2 tbsps of red wine vinegar
- 1 tsp of caster sugar
- salt & pepper
For the chilli soured cream:
- 1 tsp. chipotle chilli paste
- 150ml soured cream
For the mint and rocket salad:
- 100g baby salad leaves
- 50g rocket leaves
- 10g of small fresh mint leaves
- Prepare the dressing for the lamb by placing the crushed garlic, sumac, dried oregano, olive oil and lemon juice in a small bowl, stir and set aside.
- Slice the red onions thinly into rings using a mandolin or sharp knife. Put them in a bowl, making sure the onion rings are separated, and add the red wine vinegar, caster sugar, a pinch of salt and freshly ground pepper and stir to combine. Set aside for 10 minutes until the onion rings have softened.
- Spoon the soured cream into a bowl, stir through the chilli paste and place in the fridge until ready to serve.
- Mix the salad leaves and mint together in a bowl and refrigerate.
- Preheat the BBQ. Season the cutlets on both sides with a little salt and freshly ground pepper and place on the hot grill for 2-3 minutes (medium rare) each side, spooning over a little of the lamb dressing for the last minute.
- Sear the fat by holding the cutlets fat side down for one minute with a pair of tongs. You may need to cook the cutlets in batches and very thick chops may take a minute or two longer. Alternatively, if you do not have a BBQ, you can cook the cutlets on a hot griddle pan on the stove as above.
- Place the cutlets on a warm serving platter and sprinkle with a little extra sumac. Drizzle the mint and rocket salad with any leftover dressing, and serve with the pickled red onion and chili soured cream.