These really are finger lickin’ good. Children wolf down these cutlets without even realising the chilli is in there.

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125ml (1/2 cup) lime juice
4 small red chillies, de-seeded and finely diced
1/2 tsp salt
1 tsp caster sugar
2 tbsp olive oil
16 lamb cutlets

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Mix the lime juice, chillies, salt, caster sugar and oil together. Pour over the lamb cutlets and marinate for up to 1 hour. Drain off excess marinade and use for basting during cooking.

Heat a heavy-based frypan over a medium–high heat. Add a splash of oil and cook the cutlets for 4–5 minutes on each side, basting with the marinade as necessary.