Dinner Recipes

Lamb Test Recipe

Written by

Chef Brendan

in

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.
Print Recipe Rate Recipe Add to Collection
Put This Dish on Your Menu Tonight
Generate your printable A4 docket, 9:16 social story, and 16:9 Smart TV display in seconds.
Generate Menu Creative →
Prep Time: 10 minutes
Cook Time: 10 minutes
marinate for 20 minutes: 20 minutes
Total Time: 40 minutes

Standard Recipe X 10 Times

Adjust Servings Below For Food Costs and Preparation Time Estimates!
Course: Dinner
Cuisine: Australian
Season: Winter
Skill Level: Chef
Diet: Ketogenic
Food: Meat, Poultry & Game
Allergen: Gluten Free
Recipe: Easy
Calories: 536kcal
Author: Chef Brendan
Standard Recipe X 10 Cost: $15

Equipment

  • 1 pan heavy
Adjust Servings 4 people

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
Metric – US Customary

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.

Notes

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.

Nutrition

Serving: 125g | Calories: 536kcal | Carbohydrates: 1g | Protein: 21g | Fat: 49g | Saturated Fat: 19g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 22g | Cholesterol: 102mg | Sodium: 565mg | Potassium: 296mg | Fiber: 0.3g | Sugar: 0.03g | Vitamin A: 23IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 2mg
Tried this recipe?Mention @RecipesLivePro or tag #RecipesLive, or #RecipesLivePro!

Comments

Leave a Reply

More posts