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Sweet & sour lamb cutlets


  • Whisk up the honey, red wine vinegar, garlic, ¼ cup olive oil and seasonings in a large bowl.  
  • Add the lamb, toss well and refrigerate for up to 1 hour. 
  • Spray the mushrooms with oil, season and cook on the BBQ (or ridged grill). 
  • At the same time, put the cherry tomatoes in a lightly oiled alfoil roasting tray, season well and sprinkle with a little oil. Then cook, covered, on the BBQ until they begin to split. 
  • When the mushrooms and tomatoes are almost ready, sprinkle them with a little balsamic and cook the lamb cutlets on the BBQ (or ridged grill), basting now and then. 
  • Arrange the mushrooms and tomatoes on individual plates with some of the balsamic glaze sprinkled on top. Serve with the lamb cutlets alongside. 
  • nb.  The tomatoes can be roasted in the oven.


  • 2 tbsp honey
  • 2 tbsp red wine vinegar
  • 2 garlic cloves, crushed
  • olive oil
  • sea salt & freshly ground pepper
  • 16 lamb cutlets, French trimmed
  • 4 large field mushrooms, stalks removed+
  • olive oil spray
  • 4 clusters cherry tomatoes on the vine
  • balsamic vinegar

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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