Manchego cheese Welsh Lamb Cutlets

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Monday 8th June 2015


  • 4 lean Welsh Lamb cutlets
  • 50g (2oz) manchego or other similar hard cheese, cut into 4-thick slices
  • 30ml (2tbsp) mango chutney
  • 4 rashers of pancetta or streaky bacon for wrapping
  • seasoning

Chilli spiced tomato & potato salad:

  • 450g (1lb) new potatoes, cooked
  • 30ml (2tbsp) mayonnaise
  • 1 red chilli, deseeded & finely chopped
  • 2 tomatoes, roughly chopped
  • 2 spring onions, sliced
  • cayenne pepper


  1. First, place the Welsh Lamb chops on a board and use a sharp knife to carefully make a slit in the fat side of each cutlet – it will create a shallow pocket.
  2. Next take a slice of cheese and place into the pocket, then add a small teaspoon of chutney and wrap each cutlet in one or two rashers of pancetta or streaky bacon.
  3. Place each Welsh Lamb cutlet under a preheated grill and cook for eight or ten minutes on each side or until cooked through and browned.
  4. Now in a large bowl, add the chopped cooked new potatoes, mayonnaise, red chilli, tomatoes, spring onions and a pinch of cayenne pepper – gently mix together.
  5. Serve the delicious Welsh Lamb cutlets with the potato salad and extra salad leaves.

Recipe Information

Serves 4
Calories 623 kcals
Cooking Time

Nutrition Information

  • Calories 623 kcal
  • Energy 2515KJ
  • Fat 48.3g
  • Saturates 18.6g
  • Salt 2.0g
  • Iron 2.1mg
  • 5-a-day 0.5

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