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Gooseberry & Mint Lamb Cutlets

Gooseberry & Mint Lamb Cutlets

Serves pea 2-3 people Clock icon 25 minutes
Gooseberries and new season lamb - both at their best at this time of year, and that's why they work so well together! Just like duck in plum sauce, the super tart gooseberries bring to life the pink meat and crisp fat of lamb cutlets. We recommend cooking cutlets on the BBQ, as the fat renders down and spits at the coals beneath, releasing more smoke to add to the flavour. However, they are just as wonderful cooked under the grill.

6 Farmdrop products in this recipe

£ 24 .85
6 items.

Here's how you do it

Take the lamb cutlets out of the fridge 30 minutes before cooking so they come up to room temperature.

  1. To make the dressing, pop the garlic, gooseberries, mint, the juice from 1/2 lemon juice, 1 tbsp oil and a pinch of salt and pepper into a blender or food processor and pulse to a chunky sauce. Alternatively, use a pestle and mortar and bash into a course paste. Set aside.

  2. Using a vegetable peeler, ribbon one of the courgettes. Chop the other into 1 inch thick discs. Place in a mixing bowl and coat with 1 tsp oil.

  3. Flatten the cutlets with your palm so they're around 1.5 cm in thickness and season on both sides. Cook on a preheated BBQ or under a hot grill for 3-4 minutes on each side until still a little pink inside. Leave to rest for 15 minutes.

  4. Place all the courgette pieces flesh side down on the BBQ (or under the grill) for 4 minutes until charred and golden. The ribboned courgettes will take seconds, once the charring comes through to the other side they're done.

  5. Place the rested lamb cutlets on a platter, scatter over the charred courgettes and drizzle over the gooseberry dressing. Serve with new potatoes or your favourite grain salad.


  • 1 garlic clove
  • 70g gooseberries
  • 25g mint
  • 1 lemon
  • 4 lamb cutlets
  • 2 courgettes

From the Larder

  • 2 tbsp olive oil
  • Salt and pepper

Suitable for

  • Gluten free
  • Dairy Free