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Indian-inspired marinated lamb cutlets served with a refreshing green chutney and crunchy kachumber salad.
Breaded lamb cutlets stuffed with Fontina cheese, sage, and Parma ham, shallow-fried and served with a fresh herb salad.
Breaded lamb cutlets pan-fried until golden, served with a warm potato, ham, and herb salad in a tangy dressing.
Grilled lamb cutlets served with a crispy blended crust of toasted bread, fresh herbs, and savory parmesan cheese.
Lamb cutlets stuffed with prosciutto, mozzarella, and basil, breaded and fried, served with a fresh vegetable artichoke ragout.
Lamb cutlets topped with herb gorgonzola cheese, served over a sautéed garlic and onion green bean salad.
Succulent lamb cutlets glazed in a soy-honey sauce served over a sautéed garlic and chilli green bean salad.
Lamb cutlets breaded and fried until golden, served with creamy Roquefort crushed potatoes and a zesty mint butter sauce.
Pan-fried lamb cutlets served with crushed marjoram peas and a warm tomato, olive, and anchovy dressing.
Crisp lamb cutlets topped with a fresh herb and feta dressing for a quick, piquant supper.
Succulent marinated lamb cutlets served with crispy steamed-then-fried baby potatoes over a fresh bed of rocket salad.
Seared lamb cutlets served over a creamy, spiced chickpea and caramelized onion purée with a red wine reduction sauce.
Pan-seared lamb cutlets topped with a mint, cheese, and breadcrumb paste, roasted until golden and served after resting.
Lamb cutlets marinated in a coriander, cumin, and ginger paste, then seared and oven-roasted for a flavorful finish.
Lamb cutlets simmered in aromatic milk, coated in a light spice batter, and fried until golden brown and crispy.
Quick midweek supper featuring spiced lamb cutlets served over a fresh herb and vegetable quinoa salad with citrus dressing.
Succulent griddled lamb chops served with a hearty Swiss chard and chickpea stew known as inzimino.
Blanch wild garlic for pesto, griddle seasoned lamb chops, and sauté Jersey Royal potatoes with butter and extra garlic leaves.
Flavorful marinated lamb cutlets served with slow-roasted tomatoes, a zesty green herb sauce, and toasted almond slivers.