May 012019

This is a zesty take on traditional lamb cutlets. Paired with a tropical salad of pineapple and avocado, the rosemary on the lamb makes a delicious combination. If you are avoiding fruits, just leave out the pineapple and increase the amount of avocado and cucumbers.

Rosemary Lamb Cutlets

Cook Time20 mins

Servings: 2


  • 4-6 Lamb Cutlets
  • 1 tsp Dried Rosemary
  • 1 Lebanese Cucumber chopped
  • 1/2 cup Pineapple chopped
  • 1/2 Avocado chopped
  • 1 cup Baby spinach
  • 2 Tbs Fresh Parsley


  • Preheat the grill or BBQ

  • Brush the cutlets with a small amount of olive oil and sprinkle them with the rosemary

  • Place the cutlets under the grill and cook them to your liking

  • Toss together all the remaining salad ingredients and drizzle with a little olive oil

  • Serve cutlets with a side of salad

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