Recipes LPM Restaurant & Bar LAMB CUTLETS

Lamb Cutlets Recipe

inspired by

@lpmrestaurantbar

Jul 21 2025

•

1h 30m

•

Serves 4

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Recipe information

Make Lamb Cutlets in just 1h 30m. Marinated with Olive, Aubergine Caviar and Pine Nuts

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Cooking Directions

1. Marinate the Lamb

In a large bowl, combine olive oil, minced garlic, chopped rosemary, salt, and black pepper. Add the lamb cutlets and coat them evenly with the marinade. Cover and refrigerate for at least 1 hour, preferably overnight.

2. Prepare Aubergine Caviar

If using store-bought aubergine caviar, skip this step. If making from scratch, roast 1 large aubergine until soft, scoop out the flesh, and blend with a little olive oil, salt, and pepper until smooth.

3. Toast Pine Nuts

In a dry skillet over medium heat, toast the pine nuts until golden brown, stirring frequently to prevent burning. Remove from heat and set aside.

4. Cook the Lamb Cutlets

Preheat your grill or skillet over medium-high heat. Remove the lamb cutlets from the marinade and grill or sear them for about 4-5 minutes on each side for medium-rare, or until your desired doneness.

5. Serve

Plate the cooked lamb cutlets and top each with a generous spoonful of aubergine caviar and sprinkle with toasted pine nuts. Drizzle with fresh lemon juice before serving.

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