Introduction: Marinated Lamb Cutlets
I love Lamb (not just because I'm Australian but it helps) and this recipe is so quick and easy that even my brother can make it! (it is now his favourite/ go to recipe to impress). This recipe is so great because you can make it in under 10 minutes if you are in a rush or it can be made (at least marinated) a day or two before before they need to be cooked. It is so delicious and i highly reccomend you try it!
This is a base recipe for 1 person (4 cutlets) do it is a super easy recipe to double, triple or quadrule for however many people you need to feed!)
Step 1: Ingredients
4 Lamb cutlets (French trimmed *optional*)
1 sprig rosemary
Juice + zest of ½ a small lemon
½ garlic clove crushed
¼ teaspoon thyme
¼ teaspoon granulated onion
¼ teaspoon oregano,
¼ teaspoon salt,
¼ teaspoon pepper
2 Tablespoons olive oil
Vegetables and sides to serve (I have couscous)
Step 2: Equipment
-1 Large pan/ Griddle
- Large knife
- Chopping board
- Fine grater
- Garlic Crusher
- Ziplock bag
- Large plate/ serving plate
Step 3: Prepare Ingredients
First tear or slide off the main leaves of the rosemary sprig and finely chop them with your knife (if you chop them fine you get a better flavour!)
Then grate the zest off of ½ of a lemon and crush your garlic clove or you can roughly chop it.
Put this aside.
Step 4: Marinade the Lamb
On a large plate (or directly in the ziplock to save from cleaning up) place the lamb cutlets, oil, lemon zest and juice, garlic, thyme, oregano, granulated onion, salt and pepper together and coat the lamb evenly.
Then place everything into a ziplock bag (if you haven't already) and let the meat sit in the marinade for at least an hour (overnight works really well) or you can eat them straight away if you just can’t wait ;D.
Step 5: Cook the Lamb
Take your meat out of the fridge and let it sit for about 10-15 minutes to heat to room temperature before cooking (cooking meat cold straight from the fridge can make it tough)
Then heat a griddle pan (or frying pan) on high heat and sear/ cook the cutlets for 2-3 minutes each side (depends how thick they are) for a lovely pink centre.
Step 6: SERVE!
When the lamb is cooked to your preference, let the cutlets rest for a few minutes then serve them as they are, with mashed potatores, couscous or anything you like!
This recipe is so easy and it can be made a day ahead (this is great for a BBQ!)
Participated in the
Meat Contest 2016