Devilled lamb cutlets


4 lean lamb cutlets
2 x 5ml spoon English mustard
2 x 5ml spoon Worcestershire sauce
Pinch of cayenne pepper
1 x 5ml spoon lemon juice
2 x 15ml spoon tomato ketchup


Tongs, measuring spoons, small bowl, mixing spoon, pastry brush.


1. Pre-heat the grill.
2. Place the lean lamb cutlets under the grill and cook for 6-8 minutes per side.
3. Mix the mustard, Worcestershire sauce, cayenne pepper, lemon juice and tomato ketchup in a small bowl.
4. Brush each side of the cutlets with the devilled mixture a couple of times during the last 2-3 minutes of cooking time.

Top tips:

• Serve with grilled peppers, a potato and spring onion salad.


Why not use the Explore Food calculator, the British Nutrition Foundation's free online nutritional analysis programme, to calculate the nutritional information for this and other Food - a fact of life recipes?

Food skills:

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Mix, Stir & Combine
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Glaze & Coat
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