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Lamb cutlets with red onions and raisins confit

Lamb cutlets

This recipe for lamb cutlets is suitable for the connoisseurs of fine dishes and especially for lovers of light and fragile lamb. We are accustomed to associating the lamb mainly with the Easter’s table, but we always love it, as long as we can find fresh meat. It’s great, garnished with a light side dish of boiled peas and mashed peas.


  • 8 lamb cutlets
  • 1 lime
  • 3 tbsp. Olive oil

Mix of spices:

  • ¼ tbsp. mustard seeds
  • ¼ tsp. coriander
  • ¼ tsp. fennel
  • a pinch of cinnamon
  • a pinch of ground nutmeg
  • ¼ tsp. cumin seeds
  • ¼ tsp. dried thyme
  • ¼ tsp. dried oregano
  • a pinch of black pepper
  • Pinch of salt

For red onion confit:

  • 20 g butter
  • 4 red onions, cut into very thin slices
  • 1 tbsp Brown sugar
  • 1 tbsp. honey
  • 30 g of raisins
  • 50 ml of balsamic vinegar
  • 1 tbsp. Olive oil
  • 2 tbsp. soy sauce
  • sesame
  • oregano
  • cumin
  • salt
  • sumac.


Marinate lamb cutlets for 2 hours in lime juice, olive oil and spice mix

Make red onion confit. Melt the butter in a frying pan at low temperature, add onions, sugar and honey. Cook for 15 minutes. Add raisins, balsamic vinegar and cook without lid until the liquid evaporates. Add olive oil and soy sauce. Consistency should be similar to jam. Flavour with the spices listed.
To prepare the lamb, place marinated cutlets in a grill pan and bake at high heat 2-4 minutes on each side. Baking time depends on your preference for meat preparation. Serve over mashed peas and mint and delicious confit of onions.

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