Charred Rosemary & Garlic Lamb Cutlets with Grilled Lemon
Embrace the quintessentially Australian art of the grill, elevated. These lamb cutlets are marinated in a potent blend of fresh garlic, fragrant rosemary, and quality olive oil before being kissed by open flames. The result is a spectacular char, a smoky aroma, and incredibly tender, flavourful meat. Served simply with a caramelised grilled lemon to cut through the richness, this dish is a testament to the beauty of simple, perfectly executed ingredients.
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Warning
You must check the labels of the ingredients for common food allergens, such as dairy, eggs, gluten & wheat, sesame, sulphites, lupins, soy & soybeans, tree nuts, peanuts, fish, shellfish. While we take steps to minimize risk, manufacturers may change their formulations without our knowledge.
Equipment
- 1 pan heavy
Ingredients
- 550 g approx. 6 lamb cutlets, frenched
- 30 ml 2 tbsp extra virgin olive oil
- 8 g 2 large cloves garlic, finely minced
- 1 tbsp fresh rosemary leaves finely chopped
- 5 g 1 tsp flaky sea salt, plus extra for serving
- 2 g ½ tsp freshly cracked black pepper
- 1 each lemon cut in halved
total food cost
Total Ingredient Cost $48
Preparation Time Estimate
Minutes 25
Adjustable servings
Catering for 4 people
Instructions
- Prepare the Marinade: In a small bowl, combine the olive oil, minced garlic, chopped rosemary, sea salt, and black pepper. Mix well.
- Marinate the Lamb: Pat the lamb cutlets dry with a paper towel. Place them in a shallow dish or bowl and pour over the marinade. Use your hands to rub the mixture evenly over all surfaces of the lamb. Allow to marinate at room temperature for at least 30 minutes, or for a deeper flavour, cover and refrigerate for up to 4 hours. If refrigerating, remove the lamb 30 minutes before cooking to allow it to come to room temperature.
- Preheat the Grill: Preheat a BBQ or char-grill pan over high heat until it is smoking hot.
- Grill the Lamb & Lemon: Place the lamb cutlets on the hot grill. Cook for 3-4 minutes on the first side until a deep, golden-brown crust and char marks have formed. Flip the cutlets. Place the lemon halves, cut-side down, on the grill. Cook the lamb for another 3-4 minutes for medium-rare, or until cooked to your liking.
- Rest the Meat: Remove the lamb and grilled lemon from the grill. Transfer the lamb to a warm plate, tent loosely with foil, and let it rest for 5 minutes. This is crucial for a tender, juicy result.
- Serve: Arrange the rested lamb cutlets on serving plates. Serve immediately with the warm, grilled lemon halves for squeezing over, and an extra sprinkle of flaky sea salt.
recipe pictures, prints and downloads
Room Temperature is Key: Bringing the lamb to room temperature before cooking ensures it cooks evenly from edge to centre.
Don’t Crowd the Pan: If using a grill pan, cook the cutlets in batches to ensure you get a great sear rather than steaming the meat.
Resting is Non-Negotiable: Resting allows the juices to redistribute throughout the meat, resulting in a much more tender and flavourful cutlet.
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Nutrition
Serving: 125gCalories: 536kcalCarbohydrates: 1gProtein: 21gFat: 49gSaturated Fat: 19gPolyunsaturated Fat: 4gMonounsaturated Fat: 22gCholesterol: 102mgSodium: 565mgPotassium: 296mgFiber: 0.3gSugar: 0.03gVitamin A: 23IUVitamin C: 1mgCalcium: 28mgIron: 2mg
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