Welsh Lamb cutlets with herb and garlic sauce

  • Prep time 15 mins
  • Cook time 15 mins
  • Serves 2


  • 4-6 lean PGI Welsh Lamb cutlets
  • 1 tbsp oil
  • 2 garlic cloves, crushed
  • 1 small red onion, sliced
  • 100g cream cheese
  • 6 tbsp milk
  • 2 tbsp fresh parsley and basil, chopped

For the chunky fries:

  • 2 large baking potatoes, cut into chunky fries
  • Oil to cook fries


  • Energy: 4395 KJ
  • Calories: 1057 kcals
  • Fat: 78 g
  • Of which saturates: 33.9 g
  • Salt: 0.7 g
  • Iron: 3.1 mg


  1. Preheat your oven to 190˚C / 170˚C fan / Gas 5.
  2. Heat the oil in a large non-stick frying pan, add the lamb cutlets, garlic and onion and cook until golden on both sides.
  3. Once the cutlets are brown, reduce the heat and cook gently for a further 4-5 minutes. Remember to keep the lid on the pan – if the onions start to overcook, remove them and keep them warm.
  4. Remove the cutlets once cooked and keep warm.
  5. Next add the cream cheese and milk to the pan and stir together with the meat juices. Heat through gently and add the basil and parsley.
  6. To make the chunky fries, chop the potatoes and spread on a baking tray with a little oil and cook for 30-40 minutes or until crisp and golden.
  7. Serve the cutlets drizzled with the creamy sauce with the chunky fries and seasonal vegetables.
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