Sunday 28 April 2013

Lamb Cutlets with Rosemary Recipe

Lamb is one of my favourite meats and barbecue is one of my favourite methods of cookery. As a result, I make no excuses with this recipe, it's a real treat for me, combining a meal I love with a cookery method I really have fun preparing with.

So here we have lamb cutlets with a rosemary dressing cooked on the barbecue. Of course, if the weather is inclement this selfsame recipe can be cooked on a grill (broiler).

Lamb Cutlets with Rosemary

Serves: 4

Lamb Cutlets with Rosemary: Classic barbecue dish of lamb cutlets with rosemary served with boiled potatoes and sliced spring onions

8 lamb cutlets
4 tbsp olive oil
2 tbsp lemon juice
1 garlic clove, crushed
1/2 tsp lemon pepper
salt, to taste
8 rosemary sprigs
jacket potatoes, to serve

For the Salad:

4 tomatoes, sliced
4 spring onions, sliced at a bias (diagonally)
For the Dressing:
2 tbsp olive oil
1 tbsp lemon juice
1 garlic clove, chopped
1/4 tsp fresh rosemary, finely chopped


Trim the lamb chops by cutting away enough of the flesh to expose the ends of the rib bones.

Combine the olive oil, lemon juice, garlic, lemon pepper and salt in a shallow non-reactive dish. Whisk with a fork to blend then lay the rosemary sprigs in the dish before arranging the lamb on top. Set aside to marinate for at least 60 minutes, turning the lamb cutlets once.

Remove the chops from the marinade and wrap a small piece of kitchen foil around the exposed bones (this will stop them from burning whilst coking). Arrange the sprigs of rosemary on a barbecue rack and sit the lamb on top. Barbecue the chops for between 10 and 15 minutes, turning once.

In the meantime, prepare the salad. Arrange the tomatoes on a serving dish and scatter over the spring onions. Combine all the ingredients in a screw-top jar, shake well to combine then pour the dressing over the salad.

Serve the salad to accompany the barbecued lamb cutlets. Accompany with baked potatoes.

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