Buttered Radishes With Lamb Cutlets

Radishes with Lamb Cutlets on a white dish. Lamb Cutlets from N&C Produce
Buttered Radishes With Lamb Cutlets 2

A Quick idea for pan-fried Lamb Cutlets . Buttery radishes make the perfect side for this quickly made midweek meal for two. Perk it up with a little dash of white miso paste.


  • radishes 1 bunch (with fresh green tops if you can get them)
  • olive oil
  • Lamb Cutlets 6
  • butter
  • brown sugar 2 tsp
  • white miso paste 1-2 tsp (brown will be too strong)
  • lemon juice a squeeze

Method For Cooking Buttered Radishes With Lamb Cutlets

  • STEP 1

Twist any leaves off the radishes, trim any straggly bits and then halve them. Heat a little olive oil, season the lamb chops and fry them for 1-2 minutes on each side until they’re cooked but still quite soft when you press them. Leave to rest.

  • STEP 2

In a separate pan, heat some oil with a knob of butter, add the radishes and fry them until they start to colour. Add the sugar and toss everything together, then add the miso, a splash of lemon and some seasoning. Shake the pan until the radishes are glazed. Add the greens if you have them and stir until wilted. Serve with the lamb.

Comments are closed.