BBQ Scotch Lamb Cutlets with Pickled Red Onion & Chilli Soured Cream

Recipe by claire


  • 4 servings

  • Cals


For the lamb:
  • 16 French trimmed Scotch Lamb Cutlets
  • 1 garlic clove, peeled & crushed
  • 1 tsp. of sumac, plus a little extra to serve
  • 1 tsp. of dried oregano
  • 4 tbsps. extra-virgin olive oil
  • Juice of a small lemon
For the pickled red onions:
  • 2 medium onions, peeled
  • 2 tbsps of red wine vinegar
  • 1 tsp of caster sugar
  • salt & pepper
For the chilli soured cream:
  • 1 tsp. chipotle chilli paste
  • 150ml soured cream
For the mint and rocket salad:
  • 100g baby salad leaves
  • 50g rocket leaves
  • 10g of small fresh mint leaves


  • Prepare the dressing for the lamb by placing the crushed garlic, sumac, dried oregano, olive oil and lemon juice in a small bowl, stir and set aside.
  • Slice the red onions thinly into rings using a mandolin or sharp knife. Put them in a bowl, making sure the onion rings are separated, and add the red wine vinegar, caster sugar, a pinch of salt and freshly ground pepper and stir to combine. Set aside for 10 minutes until the onion rings have softened.
  • Spoon the soured cream into a bowl, stir through the chilli paste and place in the fridge until ready to serve.
  • Mix the salad leaves and mint together in a bowl and refrigerate.
  • Preheat the BBQ. Season the cutlets on both sides with a little salt and freshly ground pepper and place on the hot grill for 2-3 minutes (medium rare) each side, spooning over a little of the lamb dressing for the last minute.
  • Sear the fat by holding the cutlets fat side down for one minute with a pair of tongs. You may need to cook the cutlets in batches and very thick chops may take a minute or two longer. Alternatively, if you do not have a BBQ, you can cook the cutlets on a hot griddle pan on the stove as above.
  • Place the cutlets on a warm serving platter and sprinkle with a little extra sumac. Drizzle the mint and rocket salad with any leftover dressing, and serve with the pickled red onion and chili soured cream.