Marinated grilled lamb cutlets with creamed corn

Marinated grilled lamb cutlets with creamed corn

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(2 ratings)

Prep: 10 mins Cook: 25 mins plus marinating


Serves 2

Marinade your meat in rosemary and garlic then griddle to your liking and serve with chunky fennel, tomatoes and corn

Nutrition and extra info

Nutrition: per serving

  • kcal408
  • fat20g
  • saturates6g
  • carbs36g
  • sugars18g
  • fibre8g
  • protein22g
  • salt0.9g
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  • 1 fennel bulb, cut into wedges
    Fennel bulb

    Fennel bulb

    Like Marmite, fennel is something that you either love or hate – its strong aniseed…

  • 140g baby plum tomato, cut in half

For the lamb

  • small bunch rosemary, leaves only, finely chopped



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

  • 2 garlic cloves, crushed
  • 2 tsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 4 lamb cutlets, trimmed of any fat

For the creamed corn

  • 1 tbsp extra virgin olive oil
  • 1 small onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • ½ red pepper, finely chopped
  • 325g can sweetcorn, drained


    sw-eet corn

    Also known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow…

  • 1 tbsp low-fat crème fraîche


  1. Put the rosemary, garlic and rapeseed oil in a small bowl, and mash together to release the flavours. Smear over the lamb cutlets, place in a bowl or sealable food bag and leave to marinate.

  2. For the corn, heat the oil in a non-stick frying pan, add the onion and sauté until softened, about 3 mins. Add the red pepper and stir to coat in the onion mixture. Add a splash of cold water, then cover until the pepper is soft, about 5 mins.

  3. Put the mixture into a food processor bowl with the sweetcorn and crème fraîche. Blitz until combined and fairly smooth. Return to the heat in a pan and warm to serve.

  4. Heat a griddle pan. Place the lamb cutlets in the pan and cook until pink or as cooked as you like them. Once cooked, remove from the pan and cover with foil to keep warm. Place the fennel wedges in the griddle pan and griddle until cooked and marked with char lines. Add the tomatoes for the last few mins of cooking. Eat as soon as the lamb is cooked to your liking.

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Comments, questions and tips

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Frantic Flapjack
29th Jul, 2014
I doubled up the creamed corn part to serve 4 but it made gallons! I did try making it a second time and used the recipe quantities to serve 4 as a side dish.
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