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Lemon Honey and Rosemary Lamb Cutlets

Lemon Honey And Rosemary Lamb Cutlets

Lemon Honey and Rosemary Lamb Cutlets

Paleo, GAPS, gluten-free, dairy-free, nut-free.

Lemon Honey and Rosemary Lamb Cutlets – Well my baby-belly is getting pretty big now and by dinner time I can’t be bothered cooking much and I just want to put my feet up and lay on the couch.

I have let the kids make dinner a few times (yes, I let our 4, 6 and 7 year-olds loose in the kitchen!). But there’s only so many times you can eat scrambled eggs for tea… 🙂

Luckily my desperation for “super-easy” and “nutritious” seems to be helping me make up some new and successful dinner ideas.

This week I found lamb cutlets on special and this recipe popped out of the oven.

It was a warm night and we ate these outside on our verandah watching the kangaroos and their baby joeys on our lawn. Bliss. Plus, there was a lot of bargaining for the last cutlets between hubby and the kids – which means this meal ticked all the boxes: easy, fast and a family pleaser. Hope you like it.

Jess x

PS. You can use this marinade on cheaper cuts of lamb chops too.

Lemon Rosemary Lamb Cutlets Recipe by Jessica Green

Lemon, Honey and Rosemary Lamb Cutlets

Jessica Green
Serves 5
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Main Course


  • 1 kg of lamb cutlets
  • 1 Juice of one lemon
  • 1 tablespoon honey
  • 2 tablespoons finely chopped fresh rosemary
  • 1 teaspoon minced garlic
  • 1/2 teaspoon sea salt


  • Line a large baking tray with baking paper and lay out lamb cutlets.
  • In a small bowl mix all other ingredients.
  • Brush lamb chops with marinade.
  • Place in oven at 220C for 15-20 minutes until still pink on the inside.
  • Rest for a few minutes and serve with simple salad or baked sweet potatoes.
Keyword dairy free, GAPS, gluten free, nut-free, paleo
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