James Whelan Butchers: Barbequed Lamb Cutlets with Summer Vegetables

bbq lamb cutlets with summer vegCooked in minutes either on the barbecue or under the grill!

BBQ Lamb Cutlets and Summer Vegetables – Printer Friendly Download



  • 8 lamb cutlets, well trimmed
  • Juice and zest of one lemon
  • 1 tablesp. olive oil
  • Salt and black pepper

Summer vegetables of your choice

  • 100g Green beans
  • 100g Mangetout
  • 100g Broad beans
  • 100g Cherry vine tomatoes
  • 1 Teasp Fresh Thyme leaves
  • 25g Butter

Serves 4

To Cook

Cooking time 8 mins


Mix together the oil, garlic, black pepper, lemon juice and zest in a bowl large enough to hold the lamb cutlets and marinade for at least one hour, then season with salt. Cook on a pre-heated barbeque or grill pan for three minutes on each side. Boil water in a saucepan then add the beans and cook for three minutes, add the Mangetout and broad beans and boil for a further two minutes, strain the vegetables, add the knob of butter and thyme to the pan and toss the vegetables with the cherry vine tomatoes and season with a little salt and pepper. Serve with the lamb cutlets.

We hope you enjoyed reading this post by Pat Whelan of James Whelan Butchers. Pat is a 5th generation butcher, cook book author and the director of  James Whelan Butchers with shops in Clonmel, the Avoca Handweavers Rathcoole and Kilmacanogue, Dunnes Stores Cornelscourt, Rathmines and Swords in Dublin. Sign up to our newsletter for more updates from James Whelan Butchers

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