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How To Cook Mexican Grilled Lamb Cutlets With Chipotle Mayo

How To Cook Mexican Grilled Lamb Cutlets With Chipotle Mayo

By Jeff Baker

"Having begun his career in a professional kitchen in 1983, Jeff Baker has since cooked for the Queen, and worked alongside some of the world’s top chefs, such..."

These chops work perfectly on a BBQ or in a heavy based griddle if the weather is not too kind.


  1. Arrange the cutlets in a dish and brush liberally with Ancho in Adobo paste all over cover then chill for a couple of hours in the fridge.
  2. Remove the cutlets from the fridge and lightly season with a pinch of smoked salt.
  3. Preheat a griddle pan large enough to hold the meat until it sizzles when you add a drop of oil or prepare the BBQ for direct heat grilling.
  4. Place the cutlets fat side down to render before searing on the flat sides over high heat, turning the cutlets a couple of times once a rich, dark crust has formed (reduce the heat if the meat is getting too charred).
  5. Cook for 2 to 3 minutes each side for a medium finish, pressing the meat with your thumb it should be slightly firm to touch with a core temperature of 58°C before resting.
  6. Leave to rest in a warm place for half the cooking time before serving.
  7. Scatter with freshly cut coriander, mint leaves and a generous dollop of chipotle mayo.

To serve:

  • Serve with the Chipotle mayo, charred vegetables and a squeeze of fresh lime.


  • The Ingredients
  • • 8 x free-range Lamb Cutlets
  • • Smoked salt
  • • Fresh coriander and mint
  • • Chipotle mayonnaise
  • • Selection of summer vegetables for charring, sliced and tossed in olive oil and sea salt
  • • Ancho in Adobo

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