Lamb Cutlets with Herb & Lemon Marinade

In this recipe from Puritan & Co.’s Will Gilson, a bold, aromatic marinade adds a burst of springy flavor to a hearty winter dish of lamb leg cutlets. At their best, lamb leg cutlets have marbling similar to rib eye so pick out a spicy syrah or a hoppy beer to enjoy alongside your meal.


Servings: 4


For the lamb:
  • 2 pounds boneless lamb leg
  • 1 whole lemon
  • 1 fennel bulb, shaved thinly
For the marinade:
  • 1 bunch flat parsley, cleaned, dried, picked from the stems, and chopped rough
  • 1 bunch tarragon, cleaned, dried, picked from the stems, and chopped rough
  • 1 bunch scallions
  • 2 lemons, zested
  • 2 garlic cloves
  • 1 cup extra virgin olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon salt
  • 1 teaspoon pepper


  1. Slice the lamb leg into 1/4 inch slices.
  2. Place the slices between two pieces of plastic wrap and pound with a mallet to make them about 1/8th inch thin.
  3. Combine all of the ingredients for the marinade in a blender and puree until smooth.
  4. Place the cutlets in the marinade and let sit for a minimum of six hours and up to 24 hours.
  5. Remove the cutlets from the marinade and season lightly with salt and pepper.
  6. Place the cutlets on a heated grill pan and cook them on both sides for around one to two minutes or until just cooked through medium.
  7. Serve with a squeeze of lemon and some shaved fennel.

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