Grilled Lamb Cutlets Persian Saffron Dijon And Mint

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Grilled Lamb Cutlets Persian Saffron

Grilled Lamb Cutlets Persian Saffron

Grilled Lamb Cutlets Persian Saffron, Dijon And Fresh Mint With Pumpkin, Garlic And Mint Mash, Toasted Pine Nuts Fresh Herbs, Fennel Infused Virgin Olive Oil.

My Creative Thought Process

I brought some saffron, and immediately knew I had to get some lamb and pumpkin.

Grilled lamb cutlets Persian saffron and pumpkin mash for me is a celebration of spring, all the amazing produce that is about to become available to me.

Saffron is one of those exotic spices which most people are unsure of how to use.

Saffron is expensive and sold by the gram, you want to get a maximum flavor for your money.

How To Use Saffron

There are three ways I can get maximum flavor from saffron strands.  

  • Mix saffron with unsweetened yogurt or labneh (Greek yogurt). Excellent to marinate fish, chicken, or lamb. 
  • Steep saffron in hot water or vegetable stock, this can be used to cook risotto, infuse vegetables with saffron, and use as a base to make soups and sauces.
  • Steep saffron in boiled champagne, and white or white wine vinegar.  This is great for making dressings like vinaigrette, and mayonnaise and can be used to pickle vegetables.

Lamb is fantastic meat, versatile can take on lots of diverse flavors. Unlike beef, lamb has a scuttle sweetness to the meat and the fat has an intense flavor.

Lamb Cutlets
Lamb Cutlets
Persian Saffron
Persian Saffron
Lamb Marinade Ingredients
Lamb Marinade Ingredients Dijon, oil, saffron, and fresh mint
Clockwise from top left, Crown pumpkin, white onion, garlic, fresh mint, thyme, and rosemary

New Zealand Lamb

In New Zealand, there are more sheep than people, around 10 – 1. It is a popular choice of meat in our country.

Lamb shanks, shoulders, racks, cutlets, chops, legs, and forequarters are the more popular mainstream cuts.

Lamb is traditionally served at Christmas time in New Zealand with mint sauce or cooked on the barbecue.

New Zealand Lamb is grass-fed and has a pronounced slightly sweet flavor.

The lamb is between one month and one year old when slaughtered with an average weight of between 5.5 – 30 kg (12 – 66 lb).

When it comes to lamb, you’ll find that, when sourced locally, it will be fresh, not frozen.

They are hearty creatures who fare well in a wide range of climates, so I don’t see any reason to buy lamb that has been sourced offshore.

For me I’m very conscious of where my food comes from and how it is raised, lamb in New Zealand is free-range with huge lamb farming stations in remote areas of our country.

Difference Between Lamb And Mutton

Lamb and mutton are both from the same animal, the difference is lamb is genuinely between the age of one month to one year when slaughtered.

Mutton is genuinely between the age of one and two years when slaughtered.

Mutton has a more intense flavor with substantially more fat and marbling, however, can be tougher than lamb.

The cuts like shoulder, leg, chops, and forequarters require a low and slow cooking method.

Food Is Very Subjective

What I like, you might not, and vice versa. Different people have different taste buds – some overly savory flavor orientated.

Others are at the other end of the scale. Some people may want overly spicy, sour, or sweet flavor notes.

There is a cultural aspect that is sometimes overlooked, Halal and Kosher are two that come to mind.

Allergens in today’s world are trending where people make an informed or uninformed lifestyle choice to remove allergens from their diet, gluten, dairy or soy are good examples.

Then there are the people who if they eat a certain food group like peanuts or crustaceans (shellfish) both these foods can induce Anaphylaxis: A life-threatening reaction.

Adequate treatment for anaphylaxis can save lives.

If you suspect that you or anyone are experiencing a severe allergic reaction, seek medical attention as soon as possible.

Symptoms of anaphylaxis include but are not limited to hives, difficulty breathing, and sudden weakness or confusion.

Getting to the point the quantities in this recipe are only a guideline, you can add more or less of any ingredient or omit something altogether. 

However in saying that for the best flavor profile and micro-nutrients it is recommended that you follow the recipe and don’t remove too many ingredients.

Larder Stables And Must Have Kitchen Tools

  • I’ll make it easy for you. stock your kitchen with these basic ingredients – Butter, milk, Himalayan pink or quality sea salt, whole peppercorns, sugar, vinegar, virgin olive oil, and plain flour.

Essential Kitchen Tools – Must Haves

You can’t be at a professional level in the kitchen unless you own a variety of high-end tools. Genius kitchen gadgets are an essential part of any home cook’s or aspiring chef’s arsenal. From some of the best chef knives, and kitchen cookware, to wooden cutting boards. These will set you apart from others and get you ready with what you need to start making meals like a chef.

My Professional Recommendations

Seasoning Food

Maldon Sea Salt Flakes
  • As a chef the most underrated ingredient in the kitchen is salt. When my recipes call for salt and pepper I use a variety of different salts and freshly ground black pepper.

Many chefs, including myself, prefer sea salt like Maldon salt flakes or Himalayan pink salt. Both can be used for cooking and finishing. They have a refined flavor that brings out the natural taste of food.

Grilled Lamb Cutlets Persian Saffron

Grilled Lamb Cutlets Persian Saffron Dijon And Mint

Grilled Lamb Cutlets And Persian Saffron Two Ingredients That Have Worked So Well Together For Thousands Of Years
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dinner, Main Course
Cuisine New Zealand
Servings 4 People
Calories 357 kcal


Marinated Lamb Cutlets

  • 12 each Lamb cutlets
  • ½ cup Dijon mustard
  • 2 tbsp Rice bran or vegetable oil
  • 15-20 saffron strands
  • 10-12 Mint leaves - chiffonade

Pumpkin Garlic And Mint Mash

  • Crown pumpkin - peeled and seeds removed
  • 1 each Onion - brown
  • 6 cloves Garlic - peeled
  • 250 grams Unsalted butter
  • sprigs fresh rosemary, thyme, and mint


  • ¼ cup Pine nuts
  • drizzle Fennel infused virgin olive oil
  • Himalayan pink salt and freshly ground black pepper
  • Fresh thyme and rosemary for garnish


Dijon And Mint Marinade

  • Chiffonade the mint.
    My Santoku Japanese Damascus chef’s knife
  • Mix the Dijon mustard, saffron, oil, and first measure of mint together.
    Dijon Mustard And Persian Saffron Marinade
  • Place the lamb cutlets into a bowl and rub the mustard marinade into them. Place the lamb into the fridge for 2–3 hours.
    Marinated Lamb Cutlets

Pumpkin Garlic and Mint Mash

  • Melt ½ of the butter in a heated pan and add the diced onion and garlic, saute until onion is soft and translucent, season with salt and pepper.
    Sauteed Onions and Garlic
  • Place the peeled and diced pumpkin into a pot with the fresh thyme and rosemary.
    Pumpkin With Fresh Herbs
  • Bring to the boil and simmer until the pumpkin is soft.
    Strain off the water, remove the thyme, and rosemary, and let the pumpkin steam dry. Add the other ½ of the butter.
    Cooked Pumpkin With Butter
  • Mash the pumpkin, add the onion and garlic, chiffonade, the second measure of mint, and fold into the mash.
    Pumpkin and Herb Mash

Grilling The Lamb Cutlets

  • Place the lamb cutlets on a grill tray.
    Cook them to medium which should be about 4 – 5 minutes per side, with an internal temperature of  58–61ºC or 136–141ºF.
    Turn off the grill and let the lamb rest for 2–3 minutes.
    If you don’t have a temperature probe the best way to tell if the lamb is medium, is it should feel spongy and if you cut open one it should be pink in the middle.  
    Grilling Lamb Cutlets

Plating Grilled Lamb Cutlets

  • Toast the pine nuts in a pan, over low to medium heat. Keep them moving.
    Toasting Pine Nuts
  • Start with the pumpkin and herb mash, add the lamb cutlets, toasted pine nuts, fresh rosemary, and thyme.
    Drizzle over some virgin olive oil, I got some fennel infused virgin olive oil which works really well with the lamb and pumpkin.
    Grilled Lamb Cutlets Persian Saffron
Keywords Dijon Mustard, Fresh Mint, Lamb Cutlets, Persian Saffron, Spring

Serving Size: 180g Grilled lamb cutlets Persian saffron, Dijon, and fresh mint with pumpkin, garlic, and mint mash.
Calories 357 | Total Fat 28 g | Carbohydrates 6.7 g | Fiber 1.5 g | Protein 20 g | Iron 2.5 mg

Grilled Lamb Cutlets Persian Saffron
Grilled Lamb Cutlets Persian Saffron With Pumpkin Herb Mash

My Enjoyment For Your Benefit And Value

I create these dishes for your enjoyment, I have fun doing it.

After cooking in manic fast pasted environments, cooking at home is relaxing and therapeutic.

If I can add value to your life, giving you ideas for breakfast, lunch, or dinner even children’s meals I will have achieved what I set out to do.

All the ingredients in this recipe you can find at your local whole foods or grocery store.

I always try to use organic, free-range, or ethically farmed products, the traceability of the product is also important to me.

This usually has a story behind it that I can pass on to my family, friends, customers, and you.

New Zealand lamb cutlets are flavorful and tender with a subtle sweetness. Classic New Zealand cuisine 

Try this recipe and I hope you enjoy cooking and eating it as much as we did. I believe that recipes are worth nothing until you share them.

Let me know how you got on with the grilled lamb cutlets Persian saffron recipe, and also what you think of the flavor.

About The Author

2 thoughts on “Grilled Lamb Cutlets Persian Saffron Dijon And Mint”

  1. Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.

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