Rosemary and honey lamb cutlets with three pea salad and lemon yoghurt

Make these rosemary and honey lamb cutlets with 3 pea salad for dinner this Sunday and enjoy a classic with a spring twist. 

Prep time: 20 mins
Cooking time: 25 mins

  • 2 tbs fresh rosemary roughly chopped
  • 2 tbs garlic, finely chopped
  • 1 tbs honey
  • 1 tbs tamari sauce
  • 8 lamb cutlets
  • 200g snow peas, finely shredded
  • 200g sugar snap peas, finely shredded
  • 100g green peas, blanched and refreshed
  • 2 lemons zested and juiced
  • ½ cup fresh mint leaves
  • ½ cup Greek yoghurt
  1. Pre heat a bbq or chargrill on high.
  2. In a large dish, add rosemary, garlic, honey, tamari and lamb cutlets, massaging marinade into meat, set aside for 20 minutes.
  3. Meanwhile combine shredded peas, green peas and half of your lemon zest and juice in a bowl and scrunch together, then gently fold your mint leaves through and set aside.
  4. Add lamb cutlets to your bbq or chargrill pan, charring for 3-4 minutes each side until cooked to your liking, then remove from heat, cover and rest for another 4 minutes.
  5. In a small bowl, mix yoghurt and remaining lemon juice and zest.
  6. Serve it all up on a large platter and dig in.
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