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

Ingredients:

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

Method:

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.

UPDATE! My Big Book of Barbecue Recipes has just been published for Amazon Kindle!

This is the largest eBook of barbecue and barbecue-associated recipes ever assembled. With over 800 barbecue recipes divided into all the classic barbecue types.

You will get chapters on meats on vegetables and vegetarians as well as chapters on salads, starters, breads, accompaniments and drinks. There is even a chapter on desserts that you can cook on the barbecue itself (as well as classic desserts to serve outside).

If you are planning a barbecue outside this summer (or even an indoor barbecue) this book will be your essential guide to everything barbecue. In addition, you get barbecue dishes from other countries and cultures so that you can be guaranteed to serve your guests something they have never encountered before — and every barbecue needs talking points

Every classic and traditional soup type is dealt with in this ebook! Get you copy today and help this blog and the Celtnet Recipes website keep going.