A beautiful summer dish of grilled lamb cutlets and honey dressed green vegetables.


  • 12 lamb cutlets

  • 3 tbsp oil

  • 1 tbsp lemon juice

  • 1 tsp honey

  • 1 tbsp toasted sesame seeds

  • 4 baby bok choy, rinsed and quartered

  • 1 bunch broccolini, trimmed

  • 100g sugar snap peas, trimmed

  • 1 medium carrot, peeled and cut into thin strips


  • 1.

    Brush the lamb cutlets lightly with oil, season with salt and pepper. Preheat the barbecue or pan to hot.

  • 2.

    Cook lamb on one side until moisture appears on the top. Turn with tongs once only and cook until done to your liking. Test for doneness with tongs. Rare is soft when pressed, medium is springy and well done is very firm. Remove lamb from heat, cover loosely with foil and rest it for 3 minutes before serving.

  • 3.

    Cook the vegetables in boiling water for a few minutes, drain and put into a bowl. Put the lemon juice, remaining oil, honey and sesame seeds into a seperate bowl and stir to combine. Pour over the vegetables.

  • 4.

    Serve with the lamb

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 17881kj
  • Fat Total 1647g
  • Saturated Fat 722g
  • Protein 697g
  • Carbohydrate 18g
  • Sugar 7g
  • Sodium 2731mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Tip: You can also use lamb loin chops for this recipe.

This information has been issued by Hausmann Communications on behalf of Meat & Livestock Australia. For more recipe suggestions please go to

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