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Lamb cutlets with wild garlic & samphire

Angela Clutton’s April 2021 recipe for members of the Borough Market Cookbook Club


  • 2 tbsp olive oil
  • 2 oregano sprigs
  • 4 lamb cutlets
  • 20g butter
  • 100ml white wine
  • 80g samphire
  • 40g wild garlic
  • ¼ orange
  • 2 tbsp creme fraiche


Heat the oil in a frying pan, then add the oregano sprigs so they can release their flavour into the oil. After about a minute add the cutlets to the pan – put them in fat side down to get that crisped up. Cook for a minute and a half, then lay the cutlets down on their side. Season, turn after 2 mins, season the other side, and cook for 2 mins more. Lift the cutlets onto a plate and cover. Discard the oregano sprigs.

Pour the wine into the pan and let it bubble for a minute, then stir in the samphire and wild garlic. Squeeze over the orange, cook the vegetables just long enough for them to wilt, then stir in the creme fraiche. Divide the vegetables and sauce between serving bowls, sit the cutlets on top and finish with a good grinding of black pepper. Serve straight away.