4 25 mins
Print Recipe

Lamb Cutlets with Tomato Relish


  • 150g jar cocktail pickled onions, whole or halved
  • 410g can Ardmona Rich & Thick Chilli
  • 1/4 cup brown sugar
  • 1/4 cup malt vinegar
  • 8 lamb cutlets
  • Salt & pepper, to taste


  1. Heat a large frying pan on high with a splash of oil. Add pickled onions and cook 3-4 minutes, tossing occasionally until golden.
  2. Pour in tomatoes, brown sugar and vinegar. Bring mixture to the boil, stirring, over a high heat. Reduce heat to low and simmer 5 minutes until thickened. Season to taste and set aside to cool.
  3. Preheat a chargrill pan or barbecue grill on high. Brush cutlets with oil and season well.
  4. Grill cutlets 3 minutes each side. Serve cutlets with relish, salad and grilled focaccia (optional).

Tip: The relish will keep for up to 1 week in an airtight container in the fridge.

Lamb Cutlets with Tomato Relish

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