Lamb cutlets or lamb chops are the most expensive cuts of lamb and a firm favourite in the culinary world. These incredibly delicious, tender, juicy cuts of meat come from the rib part of the lamb and are celebrated across various cuisines for their rich, slightly sweet taste that pairs beautifully with a wide range of herbs and spices. They are normally cooked individually over the barbecue, pan-fried in a griddle pan or roasted. When left whole, they are called a rack of lamb. Whichever way you decide to cook them, lamb cutlets are sure to bring a bit of luxury and sophistication to your meal!

Come with us on a gastronomic journey as we explore some mouth-watering lamb cutlet recipes that showcase the versatility of this much-celebrated cut of meat.

Selecting and Preparing Lamb Cutlets

Selecting high-quality lamb cutlets, such as premium quality Scotch Lamb is crucial for achieving outstanding results. Here’s how to make sure you are picking the best:

Look for Freshness: Fresh lamb cutlets should have a pink to red colour, with white marbling fat. Avoid any cutlets that look dry or have a brownish hue, as this indicates they might be past their best.
Check the Fat: The fat on the lamb cutlets should be white and firm. A good amount of fat is desirable for flavour, but too much can be overwhelming. You will want a nice balance.
Consider the Cut: Lamb cutlets come from the rib part of the animal. You can ask your butcher for the whole rack of lamb or to portion it up into individual cutlets.
Smell Test: Fresh lamb has a clean, slightly sweet smell. Any sour or strong odours indicate the meat is not fresh and should be avoided.
Organic and Grass-Fed Options: If available and within your budget, always opt for organic and grass-fed lamb for the best flavour and health benefits, such as Scotch Lamb. These options have a much richer taste and are more environmentally friendly.

How to Prepare Lamb Cutlets for Cooking

Once you have selected your lamb cutlets, preparing them correctly will enhance their flavour and ensure they cook evenly.

Trimming the Fat: Trim any excess fat around the edges, leaving just a thin layer to melt and flavour the meat during cooking.
Marinating: Lamb pairs well with a variety of herbs and spices. Marinate your cutlets for at least a couple of hours, or overnight if possible, to tenderise the meat and infuse it with flavour. Classic marinade ingredients include rosemary, thyme, garlic, lemon and olive oil.
Bringing to Room Temperature: Remove the lamb cutlets from the fridge and let them sit at room temperature for about 20 minutes before cooking. This step ensures that they cook evenly.
Patting Dry: Before cooking, pat the cutlets dry with paper towels. This will help you achieve a nice sear and prevent the meat from steaming in the pan.
Seasoning: Just before cooking, season the lamb cutlets generously with salt and freshly ground black pepper. This simple step can make a big difference in the final taste.

Why Choose Scotch Lamb?

Scotch Lamb holds a prestigious reputation, underpinned by its Unique Geographical Indication (UKGI) status, which assures its quality, authenticity and Scottish origin.

Quality and Authenticity: Scotch Lamb is celebrated for its exceptional taste and tenderness largely attributed to the lush, nutrient-rich pastures where the sheep graze.
Sustainable Farming Practices: Choosing Scotch Lamb also means supporting a legacy of sustainable farming that dates back centuries. Scottish farmers are committed to traditional practices that respect the land and the animals, ensuring that the production of Scotch Lamb not only yields superior meat but also protects the environment.
Traceability and Assurance: With its UKGI status, Scotch Lamb comes with a guarantee of traceability and adherence to strict welfare standards, making it a trusted choice for those who care about the quality and sourcing of their food.
Part of a Healthy and Balanced Diet: Rich in high-quality protein, essential vitamins and minerals such as vitamin B12, iron, and zinc, Scotch Lamb is a nutritious addition to any diet. It is also a good source of healthy fats, including omega-3 fatty acids.

Lamb Cutlet Recipes

Lamb cutlets are an extremely versatile cut of meat. It pairs beautifully with a wide variety of robust ingredients and can be served alongside mashed potatoes, steamed asparagus, minted peas or even a fresh spinach salad.

Here are a handful of suggestions for simple lamb cutlet recipe ideas:

Classic Herb-Crusted Lamb Cutlets: Simply coat the cutlets in a mixture of chopped herbs (such as rosemary, parsley and thyme), breadcrumbs, grated Parmesan, olive oil, salt and pepper. Roast or pan-fry until golden and cooked to your liking.
Mediterranean-Inspired Lamb Cutlets: Capture the essence of the Mediterranean by marinating lamb cutlets in a mix of extra virgin olive oil, lemon juice, garlic and herbs. Before serving, top with a salsa of chopped olives, sun-dried tomatoes, feta cheese and some fresh basil.
Spicy Asian Lamb Cutlets: For a spicy kick, marinate your cutlets in a blend of soy sauce, sesame oil, minced garlic, grated ginger, chilli flakes and a dash of honey. Barbecue or pan-fry for a succulent finish, and serve with a side of steamed rice or vegetables for a complete Asian-inspired meal.
BBQ Lamb Cutlets: Perfect for outdoor cooking, marinate the meat in a homemade BBQ sauce made from ketchup, brown sugar, apple cider vinegar, Worcestershire sauce and smoked paprika. Barbecue over medium heat, basting with extra sauce, until smoky and delicious.
Lamb Cutlets with Mint Pesto: Blend fresh mint leaves, Parmesan cheese, pine nuts, garlic and olive oil into a smooth sauce for a fresh, herby dimension.

Avoiding Common Mistakes

Here are some key tips to help you avoid common pitfalls and manage the preparation of your lamb cutlets:

Overcooking: Lamb cutlets are best enjoyed when cooked to medium-rare or medium, which ensures they remain tender and juicy. Use a meat thermometer to check for doneness; aim for an internal temperature of 145°F (63°C) for medium-rare and 160°F (71°C) for medium.
Skipping the Rest Time: Resting the lamb cutlets after cooking allows the juices to redistribute, ensuring a moist and flavourful result. Let them rest for at least 5 minutes (or longer) before serving.
Overcrowding the Pan: Cooking too many cutlets at once can lower the pan's temperature, leading to steaming rather than searing. Cook in batches if necessary to ensure each cutlet has enough space to brown properly.
Neglecting to Season: Lamb cutlets benefit greatly from proper seasoning. Be generous with salt and pepper before cooking to enhance the natural flavours of the meat.

Where Can I Buy Scotch Lamb Near Me?

Buying premium quality Scotch Lamb couldn't be easier. Just enter your postcode into our user-friendly map and you will be cooking up a storm in no time!

Supporting Local Farmers

But more than that, when you purchase Scotch Lamb, you are also supporting our hardworking Scottish farmers who produce some of the finest quality meat anywhere in the world and set the Scottish red meat industry apart from the rest.