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2-minute lamb cutlets with lemon & watercress


  • Cut the lamb racks into cutlets and scrape all fat from the bones. Then spray with oil and cook on a lightly oiled ridged grill (or BBQ), squeezing lemon juice over as you do so and spraying with more oil if needed. Season once sealed.
  • Dress the watercress with oil and lemon juice.
  • To serve, mound the watercress on individual plates and top with the lamb.


  • 3 lamb racks, trimmed of all fat & sinew
  • olive oil spray
  • 1-2 lemons
  • sea salt & freshly ground pepper
  • 1-2 good handfuls fresh watercress

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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