Lamb Cutlets with Crispy Sage and Capers

Preparation info

  • Serves


    • Difficulty


Appears in

Keeping it Simple

Keeping it Simple

By Gary Rhodes

Published 2005

  • About

Lamb cutlets can be a little fatty and it is best to trim a bit of the excess fat if you find this to be the case.


  • oil, for cooking
  • 1 bunch of sage leaves
  • salt and pepper
  • 12


  • Heat a frying pan with 1 cm (½ inch) oil and, once hot, fry the sage leaves, dropping in a small handful at a time. When the leaves are cooked and crispy, they will almost stop sizzling