Twelve small cutlets, a herb and lemon coat, and a few minutes a side over high heat.
From the shop
Start with 1 kg of lamb cutlets, which is about 12 cutlets, three each. Lamb loin chops take the same coat. Give them 1 minute more a side.
Ask for the cutlets in the shop’s Honey mint and rosemary marinade when you order and skip steps 1 and 2.
Cutlets are small and tender, so cook them fast over high heat. Take them off while they are still pink in the middle. Longer cooking only dries them out.
Ingredients
- 1 kg lamb cutlets, about 12
- 2 tbsp olive oil
- 2 garlic cloves, crushed
- 1 tbsp chopped rosemary
- 1 lemon
- Salt and cracked black pepper
Buy the cuts for this recipe
Lamb Cutlets (Cut from the Rack)$64.99per kilogram
Lamb Loin Chops$37.99per kilogram
Method
- Zest the lemon into a bowl. Add the oil, garlic and rosemary and mix well.
- Coat the cutlets in the mixture. Leave them at room temperature for 20 minutes.
- Heat a barbecue grill or a large heavy frying pan over high heat for 5 minutes.
- Season the cutlets with salt and pepper. Cook them for 2 to 3 minutes a side. Cook in two batches if they do not fit in one layer.
- Rest the cutlets for 5 minutes. Squeeze the juice of the lemon over them.
Serve it
Serve with a Greek salad, or crushed potatoes and steamed greens.