Thyme Lamb Cutlets


Fresh thyme leaves and zesty lemon rind and juice keep these cutlets moist as they cook. The warm bean salad is a great side with the lamb.

Recipe notes

Test lamb cutlets for doneness with the back of your tongs. Rare is soft when pressed, medium is ‘springy’ and well done is very firm. Rest the meat for a few minutes before serving.

Always rest meat after cooking. This gives the juices in the meat a chance to redistribute, giving a moister and more tender result. Transfer the roast to a plate and loosely cover with foil, stand the meat to rest in a warm place.