Summer Fare from Bord Bia


  • 8 lamb cutlets, well trimmed by one of our butchers
  • 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


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 barbecue 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.

Serving Suggestion: 

Serve with the lamb cutlets.

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