2-8 PACIFIC DRIVE, KEYSBOROUGH, VIC, 3173 Mon-Fri 7AM to 5:30PM Saturday 7AM to 1PM

Lamb Cutlets…

  August 31, 2012  |    Blog  |   

 Stevo says: Finger Licking Good…

Spring is only a day away, the rain-drenched windows of yesterday are now bathed in sunshine. Meals that don’t interfere with the playtime come to mind .

Lamb cutlets are a favourite in our house, marinated in garlic, lemon juice and rosemary and seem to taste better when eaten with your fingers. Grandma may disagree with me, Nonna too, but what they don’t know won’t hurt them.

Lamb Cutlets with Garlic and Rosemary:

For 4 people I use:

12 cutlets
a generous sprig of rosemary broken into 1 cm pieces
1 large or 2 small cloves of garlic thinly sliced.
juice of half a lemon
season with salt and pepper

Lay 4 cutlets in a dish, place 2 slices of garlic on each cutlet and a piece of rosemary. Squeeze a little lemon over the cutlets and season with salt and freshly cracked pepper. Repeat twice with the remaining cutlets, cover and place in the fridge for at least 2 hours. The cutlets can be prepared the night before so dinner is already to go the following day. Remember to take the cutlets out of the fridge, ahead of time, to allow them to return to room temperature before cooking. Cook on the barbeque or stove top  grill, on medium high heat,  for 2-3 minutes each side for medium, longer if desired. Serve with lemon wedges and fresh green salad.

I oven roast kipper potatoes, in bite sized pieces, with whole garlic cloves, rosemary and sea salt to add to the plate.

If you don’t have fresh rosemary, ask when buying your cutlets. We grow rosemary in our shop garden so, depending on the time of year, we may be able to help.

See you in-store soon.Stevo