Lamb Cutlets with Mint Sauce Recipe – Australian Special
Lamb Cutlets with Mint Sauce is a timeless British dish that brings together juicy, tender lamb and a bright, refreshing mint sauce for the perfect flavor pairing. The savory richness of lamb is balanced by the slightly sweet, herby freshness of the sauce, creating a well-rounded meal. Often served during Sunday roasts or on special occasions, this recipe also works beautifully for an elegant gourmet dinner at home. With simple preparation and bold flavors, Lamb Cutlets with Mint Sauce is a dish that highlights the essence of classic British cooking.
- Prep Time10 min
- Cook Time20 min
- Total Time30 min
For the Lamb Cutlets:
- 8 lamb cutlets (about 4 per person)
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 1 tsp fresh rosemary, chopped (optional)
- Salt and black pepper, to taste
For the Mint Sauce:
- 1/2 cup fresh mint leaves, finely chopped
- 2 tbsp sugar
- 2–3 tbsp white wine vinegar
- 2–3 tbsp boiling water
- Pinch of salt
Lamb Cutlets Instructions:
Preheat oven to 200°C (400°F) or prepare a grill/pan.
Rub lamb cutlets with olive oil, garlic, rosemary (if using), salt, and pepper.
Sear cutlets in a hot pan for 2–3 minutes per side until browned.
Transfer to oven and roast for 5–8 minutes for medium-rare, or adjust time for desired doneness.
For mint sauce: dissolve sugar in boiling water, add chopped mint leaves and white wine vinegar, stir, and season with a pinch of salt.
Let lamb rest for 5 minutes after cooking to retain juices.
Serve lamb cutlets hot with mint sauce drizzled over or on the side.
Optional:
Pair with roasted vegetables, mashed potatoes, or a fresh salad.
Recipe Notes :
Doneness Guide: For medium-rare aim for 60 °C (140 °F), and for medium about 65 °C (150 °F).
Mint Sauce Variations: Add honey for more sweetness or blend the sauce for a smoother texture.
Make Ahead: Prepare the mint sauce in advance; store in the fridge until serving.
Serving Suggestion: Serve with roasted potatoes, mashed potatoes, or steamed green vegetables for a traditional British side pairing.
Cooking Tip: Always rest the lamb for 5 minutes after roasting to lock in juices and ensure tenderness.
