Devilled Lamb Cutlets.

Serves 2.


  • 4 lean lamb cutlets or chops.
  • 2 tsps English mustard.
  • 2 tsps Worcestershire sauce.
  • Pinch cayenne pepper.
  • 1 tsp lemon juice.
  • 2 tbsps tomato ketchup.


  1. Cook the cutlets or chops under a preheated grill for 12-16 minutes, turning occasionally.

  2. Meanwhile, make up the devilled mixture; in a small bowl mix together the mustard, Worcestershire sauce, cayenne, lemon juice and tomato ketchup.

  3. Brush each side of the chops with the mixture a couple of times during the last 2-3 minutes of the cooking time.

Serve with grilled peppers and potato and spring onion salad.