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    Oregano Lamb Cutlets with Spicy Basmati Rice and Tomatoes

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    Oregano Lamb Cutlets with Spicy Basmati Rice and Tomatoes

    A simple to prepare but flavour-packed main course with tender lamb in a gutsy marinade.

    • Preparation time: 15 minutes
    • Cooking time: 15 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 6


    • 2 red chillies, deseeded and chopped
    • ½ x 15g pack fresh oregano
    • 2 cloves garlic, chopped
    • 1 tsp balsamic vinegar
    • 2 tsp olive oil
    • 12 Waitrose Hand-cut Lamb Loin Cutlets
    • 4 English tomatoes, roughly chopped
    • 1 tsp Bart Smoked Paprika
    • 400g basmati rice


    1. Place the chillies, oregano and garlic in a mortar with a large pinch of coarse salt and pound with a pestle to make a rough paste. Stir in the balsamic vinegar and 1 teaspoon of the oil.
    2. Rub the paste into the cutlets and place in the fridge to marinate for 10 minutes.
    3. For the rice, heat the remaining oil in a large pan and cook the tomatoes with the paprika for 2-3 minutes until softened. Add the rice and 700ml cold water. Bring to the boil then simmer gently, uncovered, for 10 minutes until the rice is tender and the liquid has been absorbed. Turn off the heat and cover to keep warm.
    4. Meanwhile, preheat the grill to medium and place the cutlets on the grill rack. For medium cooked lamb, grill for 5-7 minutes on each side until evenly browned but slightly pink in the centre. Serve the lamb with the red rice and seasonal steamed vegetables, such as peas, spinach and runner beans.

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    Cook's tips

    The chilli and oregano marinade can be used on all cuts of lamb. Try it with steaks or rub over a whole leg of lamb and roast according to pack instructions. Use fresh rosemary or thyme if oregano is unavailable.

    Drinks recommendation

    This dish cries out for a robust red.


    Average user rating

    5 stars