Lamb cutlets with honeyed carrots recipe

Is there a more perfect match than lamb and rosemary? We think not, so we’ve paired them up in this delicious recipe, which is perfect for a family gathering.

Serves: 4 people
Prep time: 10 minutes
Cooking time: 10 minutes


12 lamb cutlets, trimmed
2 tbsp olive oil
2 tsp chopped fresh rosemary
10g butter
2 bunches baby carrots, trimmed
1 tbsp honey
2 tsp finely grated lemon zest
1 garlic clove, chopped
2 tbsp finely chopped flat-leaf parsley


  1. Heat char-grill to hot. Rub the cutlets with half the oil. Sprinkle with rosemary and season with sea salt and black pepper. Cook the cutlets for 2 minutes each side or until cooked to medium.
  2. Meanwhile, heat the remaining oil and butter in a large frying pan. Add the baby carrots and cook for 4-5 minutes, turning occasionally, or until just tender.
  3. Add honey and cook for another minute or until the honey caramelises.
  4. Combine lemon zest, garlic and parsley. Sprinkle over the carrots and lamb.
  5. Serve with a side of baby potatoes.

Note: Gremolata is a chopped herb condiment made of lemon zest, garlic and parsley.

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