Lamb cutlets are an expensive but delicious cut that only take a short time to cook. The most common method is to griddle or barbecue the cutlets but they can be roasted in the oven too.
Always remove the lamb from the fridge an hour before cooking to allow it to come to room temperature.
Whichever way you decide to cook the lamb, remember that the cooking time will always depend on the thickness of the chop and personal preference. The internal temperature of a lamb chop served pink in the middle should be around 57˚C.
Alternatively, place the cutlets in an oven set to 200˚C/gas mark 6 oven for a similar amount of time. You could also pan-fry the cutlets if you do not have a griddle pan.
Bryan Webb serves his grilled Welsh lamb cutlets with hummus and halloumi while Alfred Prasad seasons his with Indian spices and cooks in a tandoori oven.