Lamb cutlets with zucchini and black quinoa salad


Preparation info

  • Difficulty


  • Serves


Appears in

A Simple Table

A Simple Table

By Michele Cranston

Published 2016

  • About

My son, rather expensively, loves a lamb cutlet. I think it has something to do with meat having a ‘handle’. Surprisingly, he’s not as excited by the zucchini and quinoa salad but that suits me fine–he gets the larger share of the cutlets and I get a larger serving of the salad.

Despite what he thinks, this is a delicious salad, which can be enjoyed with any grilled red meat. If serving the salad with beef, then swap the mint for basil.


  • 12 lamb cutlets or lamb chops
  • 1 tablespoon olive oil
  • ½ teaspoon finely chopped rosemary
  • 100 g ( oz/½ cup) black quinoa
  • 60 ml (2 fl oz/¼ cup) extra virgin olive oil
  • 2 long red chillies, seeded and thinly sliced
  • 2 garlic cloves, crushed
  • 400 g (14 oz) zucchini (courgettes), thickly sliced on the diagonal
  • 1 tablespoon lemon juice
  • 12 mint leaves, finely chopped
  • 2 spring onions (scallions), thinly sliced
  • 200 g (7 oz/1 punnet) yellow cherry tomatoes, halved


Place the lamb cutlets on a tray. Rub the olive oil over the cutlets and then sprinkle with the rosemary.

Put the quinoa in a saucepan with 250 ml (9 fl oz/1 cup) water and bring to the boil. Cover with the lid, then reduce the heat to low and simmer for 10 minutes. Remove the pan from the heat and set aside, with the lid still on, and allow the grains to gently steam for 4-5 minutes.

Meanwhile, heat the extra virgin olive oil in a non-stick frying pan over medium heat. Add the chilli and garlic and cook for 1 minute before adding the zucchini. Sauté for 8-10 minutes, or until the zucchini begins to soften and turns golden brown. Remove from the heat.

Transfer the cooked quinoa to a salad bowl and add the zucchini, lemon juice, mint, spring onion and tomatoes. Season generously with sea salt and freshly ground black pepper and stir to combine.

Preheat a barbecue grill or chargrill pan to medium-high. Cook the cutlets for 2-3 minutes on each side, or until cooked to your liking. Transfer to a warm serving plate and season with sea salt. Cover with foil and rest for a few minutes. Serve the lamb cutlets with the zucchini and quinoa salad.