Garlic Lemon Cutlets by Olivia Dyer & Bridy Fulvio

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A quick and easy family meal, but full of flavour!


  • 8 lamb cutlets
  • 1 tablespoon Crisco sunflower oil, for frying
  • zest and juice of 1 lemon
  • 2 garlic cloves, crushed
  • garden salad, if desired


  1. Place the lamb cutlets in a shallow dish. in a jug combine the oil, lemon zest, lemon juice and garlic. Pour the sauce over the cutlets then turn lamb to completely coat. Cover and place in the refrigerator for 1 hour.
  2. Heat the oil in a fr y pan on medium heat and cook cutlets to your liking. serve with a fresh garden salad, if desired.
RECIPE NOTES Cooks Tip: Try this marinade over fish and chicken as well. It is a lovely addition to any dish and a quick way to add a burst of flavour! Diabetic Friendly: Oven bake or cook in a non-stick frypan with a light spray of oil.  Serve with a garden salad and jacket potato Low Fat: Oven bake or cook in a non-stick frypan with a light spray of oil.

Nutritional Analysis

Per serve: fat 12.3 g, saturated fat 4.2 g, protein 18.8 g, carbohydrate 0.5 g, sodium 66mg, energy 795 kJ (190 Cal), GI low
Low to No AdditivesRecipe taken from Low to No Additives By Olivia Dyer & Bridy Fulvio. Click here to find out how to purchase this book  Click here to read Olivia & Bridy's article on Food Additives Click here to read Olivia & Bridy's article on Food Additive Effects & Reactions Click here to read Olivia & Bridy's A-Z list of Prescribed Food Additive Names      You should always closely check that the ingredients in this recipe are suitable for any health and dietary conditions for all those who will be consuming the food and check with your health care professional if you are unsure.  Recipe dietary guideline categories are intended as a guide only. Please refer to our Terms of Use for further information.