Garlicky lamb cutlets with Sicilian-style greens

Garlicky lamb cutlets with Sicilian-style greens

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(6 ratings)

Prep: 15 mins Cook: 45 mins plus at least 30 mins marinating


Serves 4
Marinate lamb with rosemary, then serve with an asparagus, broad bean and spinach salad with juicy sultanas and tangy shallots

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal753
  • fat51g
  • saturates17g
  • carbs34g
  • sugars28g
  • fibre10g
  • protein35g
  • salt0.5g


  • 8 lamb cutlets (choose your favourite cut)
  • 2 fat garlic cloves, thinly sliced
  • 2-3 rosemary sprigs



    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 4 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 4 banana shallots (or 8-10 shallots), finely sliced
  • 2 tbsp light brown soft sugar or demerara
  • 3 tbsp sherry vinegar
  • 85g sultanas
  • 50g toasted pine nuts
  • 200g asparagus spears (after snapping off woody ends)



    Labour-intensive to grow, asparagus are the young shoots of a cultivated lily plant. They're…

  • 200g podded and skinned broad beans (see tip)
    Broad beans

    Broad bean

    braw-d be-en

    A member of the legume family, broad beans are pretty hardy and adaptable – they grow in…


  1. Use a small sharp knife to poke a few holes in each lamb cutlet, then push in slivers of garlic and rosemary leaves. Rub all over with 1 tbsp of the olive oil and leave to marinate for up to a day in the fridge, or at room temperature for 30 mins.

  2. Put the remaining oil, the shallots and 1 rosemary sprig in a big frying pan. Gently cook until the shallots are very soft and golden. Remove the rosemary sprig and discard, then add the sugar, sherry vinegar and sultanas. Cook for another few mins to plump up the fruit, then stir in the pine nuts and set aside.

  3. Heat a big pan of water until boiling, then add the asparagus and broad beans for 1 1/2 mins. Tip in the peas, count to 10, then drain everything. Halve the asparagus spears lengthways.

  4. Heat the grill or a griddle pan and season the lamb. Warm up the shallot mixture, then tip in all the cooked veg, plus the spinach with some seasoning. Stir together and gently warm through while you grill or griddle the lamb for 1-2 mins each side or until cooked to your liking. Serve with the veg.

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Comments, questions and tips

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31st May, 2015
The lamb was wonderful, I marinaded and left it overnight in the fridge. Left the sultanas out as we don't like them, also as mentioned peas and spinach are not in the recipe list. Really don't think we missed anything but not having them. The veg were fabulously zingy and cut through the lamb perfectly!
19th May, 2015
Very tasty but the instructions were a bit lacking and 2 of the ingredients mentioned are missing from the list on the left!
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