Griddled Welsh Lamb cutlets with lime and thyme butter

  • Prep time 15 mins
  • Cook time 10 mins
  • Serves 4


  • 6-8 PGI Welsh Lamb cutlets or chops (can also be made with leg steaks)
  • Oil
  • Black pepper

For the lime and thyme butter:

  • 125g unsalted butter
  • Seasoning
  • 2 limes, zest grated
  • 2 tbsp thyme leaves, chopped

Alternative flavoured butters:

Chilli, basil and smoked paprika

  • 1 fresh red chilli, chopped
  • ½ tsp smoked paprika
  • Handful basil leaves, chopped

Lemon, garlic and rosemary

  • 1 lemon, zest only
  • 2 garlic cloves, crushed
  • 1 tbsp rosemary, chopped


  1. Make the flavoured butter. Place the softened butter into a bowl and beat with a wooden spoon until it is soft and creamy, then add the seasoning, lime and thyme.
  2. Spoon the butter onto a piece of parchment paper or cling film and wrap it around the butter to make a sausage shape. Twist the ends to seal and place in the fridge to harden. (The butter can also be frozen).
  3. Pour a little oil onto the cutlets and, using a brush or hands, oil both sides of the cutlets.
  4. Heat a griddle pan or heavy based frying pan and when very hot, add the cutlets. Fry for 2-3 minutes each side for medium cooked cutlets. Take them out of the pan and place on the plate, slice the flavoured butter into ½ cm rounds and place one on each cutlet. Allow to stand/rest for a few minutes before serving, and for the butter to melt onto the cutlet.
  5. Serve with crushed new potatoes and green vegetables or a green salad.
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