Who doesn't love lamb cutlets? I think they could possibly be one of my favourite meat cuts ... I remember when we were growing up that my Nana would always cook them for us when we would go over and stay the night. Lamb cutlets were a treat!
With there just being two of us at the moment who are able to devour these special treats - lamb cutlets appear on our weekly rotation of meals. But I am guessing that as our tribe expands and lamb prices rise that I may just be cutting down on the purchase of lamb cutlets (and maybe even sending the kiddies to Nana's for a lamb cutlet treat!).
But until then here is an excellent twist on a traditional favourite - meat and three veg (with the meat being lamb cutlets of course!).
LAMB CUTLETS WITH LEMON
12 lamb cutlets
cracked black pepper and sea salt
1 tablespoon of olive oil
1 tablespoon of shredded lemon zest
1 tablespoon of oregano leaves
1 bunch of baby carrots
1 kg of potato
1 teaspoon of butter
1 teaspoon of lemon juice
1 teaspoon of olive oil
300 grams of green beans
Trim the cutlets of excess fat and sprinkle both sides with salt and pepper.
Clean and trim the baby carrots and green beans. Place in a pot of simmering water. Peel your potatoes and place in a pot of boiling water.
Heat oil in a large baking dish. Add the oil, lemon zest and oregano and cook for 30 seconds. Add the lamb cutlets and brown on one side. Flip the cutlets over, add the baby carrots to the baking dish and bake in a 180 degrees celsius oven for 10 minutes.
Serve the lamb on top of a creamy mash potato that has been sprinkled with sea salt and drizzled with a little extra virgin olive oil and lemon juice. And then place the roasted baby carrots and steamed green beans on the plate.
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