MAAN Wines

Lamb cutlets with mint gremolata recipe


  • 4 tablespoons of mint leaves
  • 1 tablespoon of flat-leaf parsley
  • 2 garlic cloves
  • 1.5 tablespoons of lemon zest (white pith removed), and cut into thin strips
  • 2 tablespoons of extra virgin olive oil
  • 8 French-trimmed lamb cutlets
  • 2 carrots
  • 2 zucchini
  • 1 tablespoon of lemon juice


  1. To make the gremolata, finely chop the mint, parsley, garlic and lemon strips, then combine well
  2. Heat a chargrill pan or barbecue plate to very hot
  3. Lightly brush with 1 tablespoon of the oil
  4. Season the cutlets and cook over medium heat for 2 minutes on each side, or until cooked to your liking
  5. Remove the cutlets and cover to keep warm
  6. Trim the ends from the carrots and zucchini and, using a vegetable peeler, peel the vegetables lengthways into ribbons
  7. Heat the remaining oil in a large saucepan, add the vegetables and toss over medium heat for 3-5 minutes, or until sautéed but tender, season lightly
  8. Divide the lamb cutlets among the serving plates, sprinkle the cutlets with the gremolata and drizzle with the lemon juice.
  9. Serve with the vegetable ribbons 
  10. (serves 4)


Leave a comment: