Greek Lamb Cutlets with Lemon and Rosemary on White Bean Purée

Greek Lamb Chops Recipe for Juicy Lamb Cutlets with Lemon and Rosemary. Copyright Lara Dunston Terence Carter 2026 Grantourismo

Greek Lamb Cutlets with Lemon and Rosemary on White Bean Purée

Our Greek lamb cutlets recipe makes quick and easy lamb cutlets with lemon and rosemary on a creamy white bean purée, garnished with flowering rosemary for fragrance and lemon for squeezing. Fresh rosemary is used in the marinade, with Greek dried herbs, garlic and good olive oil. Cooked in minutes in a grill pan, on a barbecue or under a stove grill, the juicy cutlets are fantastic with Greek salad, tzatziki, and flatbread for scooping up the garlicky purée and lamb juices.

Prep Time20

Cook Time10

Course: Main

Cuisine: Greek

Servings:

Calories: 1672kcal

Author: Lara Dunston

Equipment

long tongs
griddle pan
Serving Plate

Ingredients

12 lamb cutlets around 1 kilo, untrimmed — or Frenched if you’re really not a fan of lamb fat
3 tbsp olive oil best quality you can afford
4 sprigs fresh rosemary preferably flowering, cut into thirds or quarters depending how long they are
1 tsp dried oregano or fresh if you like
1 lemon juice only
5 garlic cloves divided, smashed with a pestle
1 pinch sea salt
1 pinch freshly ground black pepper
210 g can white beans — butter beans or cannellini beans drained and rinsed
1 tsp onion powder
2 tbsp extra virgin olive oil

Instructions

Marinate the lamb cutlets — to a large non-metallic bowl, add the lamb cutlets, olive oil, half the sprigs of fresh rosemary, dried oregano, lemon juice only, 3 smashed garlic cloves, sea salt, and freshly ground black pepper. Toss to fully coat, cover the bowl, and refrigerate for a minimum of 20 minutes but longer if you like.
Make the white bean purée — transfer the drained butter beans, 2 garlic cloves, sea salt, onion powder, and extra virgin olive oil to a blender or small food processor, and blend until you have a fairly smooth consistency. Taste, season with a little salt if you like, and blend again, then transfer to a bowl and refrigerate until ready to use.
Cook the lamb cutlets — heat a griddle pan over medium-high heat and use tongs to transfer the lamb cutlets to the pan, cooking them for 2 minutes each side for medium-rare, 3 minutes each side for medium, or longer if you like. When they’re done, transfer them to a tray, cover with foil, and let them rest for 5 minutes.
Plate and serve — spread the white bean purée over a large serving plate, use tongs to arrange the lamb cutlets on top, along with the flowering rosemary sprigs and lemon slices. Serve with warm flatbreads, leftover white bean purée, and more lemon wedges. A Greek salad and tzatziki also make great sides.

Nutrition