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Smoked paprika dusted lamb with muscatels & honey


  • Soak the muscatels in 3-4 tbsp sherry for 30 mins or so to soften.
  • Then place the muscatels, honey, stock and a little lemon zest in a heavy-bottomed pot and gently simmer for about 5 mins. Taste for seasoning.
  • Sprinkle the cutlets with paprika and salt. Then panfry to the desired degree in a thin layer of hot oil, paprika side down first. Drain on kitchen paper towels.
  • When ready, toss the spinach, red onion and olives with oil and lemon juice to taste.
  • Serve the lamb cutlets on individual plates with the sauce spooned over the top and the salad alongside.


  • ½ cup picked dried muscatels
  • dry sherry
  • ¼ cup honey
  • ¼ cup chicken stock
  • 1 lemon
  • 16 lamb cutlets, French trimmed
  • olive oil
  • smoked paprika (or normal)
  • sea salt
  • 2-3 cups baby spinach leaves, washed & well drained
  • ½ red onion, finely sliced
  • 12 stuffed green olives

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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