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Here’s a quick and simple recipe from George Payne Butchers – and while the method below is for grilling indoors, al fresco aficionados will no doubt be equally happy to give it a go on the

George, who serves up and is himself a connoisseur of locally reared lamb from Northumberland’s rich pastures, suggests that the cutlets could be accompanied with grilled peppers and a potato and spring onion salad – or even chips. Both the recipe and image are courtesy of Simply Beef and Lamb –


For 2 people
4 lean lamb cutlets or chops
10ml/2tsp English mustard
10ml/2tsp Worcestershire sauce
Pinch cayenne pepper
5ml/1tsp lemon juice
30ml/2tbsp tomato ketchup


Devilled Lamb Cutlets

Devilled Lamb Cutlets

1. Cook the cutlets or chops under a preheated grill for 12-16 minutes, turning occasionally.
2. Meanwhile make up the devilled mixture; in a small bowl mix together the mustard, Worcestershire sauce, cayenne, lemon juice and tomato ketchup.
3. Brush each side of the chops with the mixture a couple of times during the last 2-3 minutes of the cooking time.

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