Try our lamb cutlets with mustard and shallot sauce, then check out our lamb cutlets with celeriac slaw, grilled lamb cutlets with pesto and beans, lamb ribs, lamb neck with harissa and more lamb recipes.

Lamb doesn’t have to be an expensive purchase. Buying lesser-used, cheaper cuts means you’ll get the most from your meat and even more flavour, too. Shoulder is a great alternative to leg, either whole or chopped up for a stew. The scrag, cut from the neck, is also a great cost-cutting option, best used in casseroles and soups.


  • 8 trimmed lamb cutlets
  • ½ onion, cut into quarters
  • 8 thyme sprigs, plus extra for garnish
  • 4 garlic cloves, crushed
  • ¼ - ½ tsp cayenne pepper
  • 2 tsp lemon juice
  • 1 tbsp vegetable oil, plus 1 tsp

Mustard sauce

  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • 1 shallot, finely chopped
  • 75g Dijon mustard
  • 1 tbsp wholegrain mustard
  • 1 tbsp lemon juice
  • ¼ tsp soft light brown sugar


  • STEP 1

    Put the cutlets in a deep baking tray along with the onion, thyme, garlic, cayenne (adjust depending on how spicy you’d like the chops to be) and lemon juice. Drizzle with 1 tsp of oil and season well, tossing together. Cover with foil and leave to marinate for at least 4 hrs, ideally overnight.

  • STEP 2

    Heat the oven to 140C/120C fan/gas 1. Remove the tray from the fridge 30 mins before cooking. Add a splash of water to the tray, cover again tightly with foil, and cook for 15 mins until the cutlets are just cooked through and tender. Discard the contents of the tray, keeping the lamb.

  • STEP 3

    Put the remaining oil into a frying pan over a high heat. Sear four of the cutlets for 1 min-1 min 30 seconds on each side without moving, including the side of fat, until deeply golden brown. Repeat with the remaining cutlets. Transfer to a plate and leave to rest.

  • STEP 4

    While the cutlets rest, start on the sauce. Put the oil and butter in a pan over a low-medium heat. Once melted, cook the shallot for 5-6 mins or until softened. Remove from the heat and add the mustards, lemon juice and sugar. Strain in the juices left from the rested lamb along with 1 tbsp of water and whisk together, lightly seasoning to taste. Serve with the chops garnished with the thyme.

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