Marinated Lamb Cutlets with Warm Lentil and Rice Pilaff

Serve up a classy lamb dish with Bill Granger's recipe for tender, spiced cutlets served with a tasty pilaff
By Bill Granger
Marinated Lamb Cutlets with Warm Lentil and Rice Pilaff
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 15 minutes plus 2 hrs marinating
  • Effort: easy



  • 1 tsp coriander seeds, crushed
  • 1 tsp fennel seeds, crushed
  • 1/2 tsp ground cumin
  • 1/4 tsp dried red chilli flakes
  • 3 clove garlic, sliced
  • 3 tbsp extra virgin olive oil
  • sea salt, and freshly ground pepper
  • 12 French-trimmed lamb cutlets
  • lemon wedges, to serve

For the warm lentil and rice pilaff:

  • 185 g Puy lentils
  • 200 g long grain rice
  • 1/2 lemon
  • 2 tbsp extra virgin olive oil
  • 1 large onion, finely sliced
  • sea salt, and freshly ground pepper
  • 15 g flat leaf parsley, roughly chopped

For the ginger and tomato sauce:

  • 1 red chilli, finely chopped
  • 1 clove garlic, crushed
  • 1 small onion, finely chopped
  • 2 cm piece ginger, peeled and finely chopped
  • olive oil, for frying
  • 600 g canned chopped tomatoes


1. First, marinate the lamb cutlets. Place the coriander, fennel, cumin, chilli, garlic, olive oil, sea salt and freshly ground pepper in a bowl, mixing to combine.

2. Add the lamb to the spice mixture and toss well. Cover with cling film and marinate in the refrigerator for 2 hours, bringing to room temperature in the last 30 minutes.

3. To cook the pilaff, bring a large pot of water to the boil, add the lentils and cook for 10 minutes.

4. Meanwhile make the ginger and tomato sauce. Gently fry the chilli, garlic, onion and ginger in some oil until you start to smell the aromas. Add the tomatoes and cook for 25 minutes.

5. Now add the rice and lemon half to the pilaff and cook for a further12 -15 minutes, or until the lentils and rice are tender. Drain, discarding the lemon, and place in a serving bowl.

6. Meanwhile, heat a frying pan over a medium to high heat. When hot, add the olive oil and the onion, and fry for 10-12 minutes, or until the onion is a rich golden brown (don't worry if they catch a bit), stirring frequently. Remove from the heat.

7. Sprinkle the pilaff with sea salt, lots of freshly ground pepper, parsley and half of the fried onion. Stir to combine.

8. Heat a frying pan over a high heat for 1 minute. Add the marinated cutlets and cook for 1-2 minutes, turn and cook for another minute for medium rare.

9. Serve the lamb cutlets with the warm lentil and rice pilaff, sprinkling the remaining fried onion over the rice, some ginger and tomato sauce and lemon wedges.

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