Lamb Cutlets with Creole Mojo Sauce Lamb Cutlets with Creole Mojo Sauce

Lamb Cutlets with Creole Mojo Sauce

A tasty Latin American inspired recipe featuring lamb cutlets in a creole marinade of oil, oranges, lime, cumin, garlic and hot pepper sauce.

prep time
10 mins

cook time
15 minutes

4 people


  • 8 lean lamb cutlets or 4 lamb loin chops
  • For the Creole Garlic Marinade (Mojo Criollo):

  • 4 tablespoons olive or vegetable oil
  • Grated zest and juice of 2 oranges
  • Juice of 1 lime
  • 2 teaspoons ground cumin
  • 3 garlic cloves, peeled and finely chopped
  • 1 tablespoon hot pepper sauce


  1. To prepare the marinade; in a large shallow non-metallic dish mix all the ingredients together. Place the cutlets or chops in the marinade mixture and coat well on both sides. Cover and refrigerate for 2 hours, or if time allows overnight.
  2. Remove the cutlets or chops from the marinade (reserve the marinade) and cook on a prepared barbecue or under a preheated moderate grill for 6-8 minutes on each side. Meanwhile, heat the marinade in a small pan until piping hot and pour over the chops before serving.
  3. Serve the lamb with the quinoa and sugar snap pea salad.


For that extra special Latin effect why not add 2 tablespoons Tequilla to the marinade?