Lemon Pepper Lamb Cutlets

Name: Lemon Pepper Lamb Cutlets
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: 720 g Lamb loin chops; 12 g Lemon pepper seasoning; 12 g Garlic; 120 g Dry white wine; 40 g Lemon juice; 8 g Chives, fresh; 3 g Ground pepper, fresh; 30 ml Cooking oil; 120 ml Stock

Lemon Pepper Lamb Cutlets · ready in 25 min · 4 servings · 420 kcal per serving · easy · 9 ingredients

Tender lamb cutlets seared until juicy and golden, finished with a bright lemon wine sauce and fresh chives for a bold yet elegant balance of savory richness and citrus freshness.

Prep: 10 min
Cook: 15 min
Total: 25 min
Serves: 4
kcal: 420
Difficulty: easy

Mediterranean Main dishes Quick (30 min or less)Gluten-free High-protein (25 g+)Low-carb (20 g or less)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

720 gLamb loin chops
12 gLemon pepper seasoning
12 gGarlic
120 gDry white wine
40 gLemon juice
8 gChives, fresh
3 gGround pepper, fresh
30 mlCooking oil
120 mlStock

Equipment

stovetop, aluminum foil, chef knife, cutting board, hands, plate, skillet, tongs, wooden spoon

Instructions

Prep ingredients
Gather all ingredients, mince the garlic, finely chop the fresh chives, and pat the lamb loin chops dry; set a skillet and tongs nearby. · 5 min
What to look for: evenly coated surface
Season lamb
Sprinkle the lamb loin chops evenly with the lemon pepper seasoning, pressing it onto both sides. · 3 min
What to look for: evenly coated
Sear lamb
Heat the oil in the skillet over medium-high heat, then add the lamb and cook until browned on both sides and cooked through. · 8 min
When it is done: Lamb reaches at least 63°C internally after resting.
Rest lamb
Transfer the lamb to a plate, cover loosely with foil, and keep warm while you make the sauce. · 5 min
What to look for: bubbling liquid
Deglaze pan
Add the minced garlic and dry white wine to the hot skillet and bring to a boil, scraping up any browned bits. · 2 min
What to look for: bubbling and fragrant
Reduce sauce
Add the stock and lemon juice, return to a boil, and cook uncovered until the liquid is reduced by half. · 4 min
What to look for: slightly thickened
Finish and serve
Stir in the chopped chives, season with freshly ground pepper, then spoon the sauce over the lamb and serve. · 1 min
What to look for: glossy sauce flecked with herbs

Nutrition (per serving)

kcal	420
Protein	32 g
Carbohydrates	4 g
of which sugars	1 g
Fat	30 g
of which saturated	12 g
Fibre	1 g
Sodium	620 mg

Nutri-ScoreC

Allergens

None of the 14 major allergens, per our data.

May contain: sulphites

Storage and reheating

Fridge: up to 2 days
Freezer: not recommended

Ingredient substitutions

Lamb loin chops

lamb shoulder chops: Cook slightly longer over lower heat for tenderness.
beef loin steaks: Produces a milder flavor than lamb.

Lemon pepper seasoning

salt and cracked black pepper: Add lemon zest for citrus aroma.

Garlic

shallots: Sweeter and milder than garlic.

Dry white wine

chicken stock: Use low sodium stock to control salt.

Lemon juice

lime juice: Creates a sharper acidity.

Chives

parsley: Adds freshness without onion notes.