I love lamb but I’ve been cooking it for years with pretty much the same recipe.  Whether roast or chop I’ve always coated it with a mixture of garlic, rosemary and oil.  While this has been great on a roast, it has never been a stand-out flavoring for lamb done in the pan or on the grill.

As the Househusband I am always looking to change things up a bit in the kitchen, to keep the wage-earning wife happy, and tonight I was tackling lamb cutlets.  Through a bit of ingenuity and a couple of helpful suggestions I was able to adapt an older recipe into something unbelievably good!  When I mixed up the marinade and applied it to the cutlets, the smell was that good I was tempted to eat them raw! Thankfully I restrained myself and thus am still alive to share this recipe with you.

 

Marinade Ingredients

• ¼ of a cup of olive oil
• 2 teaspoons of rosemary, finely chopped
• 2 teaspoons of minced garlic
• A splash of orange juice
• A splash of white wine vinegar

 

Marinade Method

• Grab some rosemary out of the garden, strip the leaves off the main stalk and chop up, put in a large shallow bowl.
• Either crush a couple of garlic cloves, or if you don’t have any in the garden a couple of teaspoons of minced garlic will suffice. Add to the rosemary.
• Throw in a splash of orange juice and a splash of white wine vinegar.
• Add about a quarter cup of olive oil and mix vigorously.
• Take your cutlets (7 to 9 of them) and dip both sides in the mix.  Place in a separate bowl and stick it in the fridge for 20 minutes – no need to cover with plastic wrap.

Cooking Method

• After marinading for 20 minutes remove cutlets from fridge.
• Heat up a grill or grill-pan to high and add the cutlets. Sear them on a high temperature for 45 seconds on either side to seal all the juices in and adhere the marinade to the meat.
• Turn the heat right down and cook on low for four to five minutes on each side. Viola!

 

And that’s it – simple and easy!  I was dubious about using the orange juice in particular but my word it works!  The zest of the juice and the bite of the vinegar manage to tone down the sometimes overpowering flavours of the rosemary and the garlic; all combined really compliments the taste of the lamb unbelievably well.  As you can see from the pic below I did these with some traditional veggies such as potatoes, carrots, broccoli and peas.  However from the taste I think that a leafy salad with some red onion, red capsicum and balsamic vinegar would suit this dish perfectly.  Enjoy!

 

Got anything to add?  Would love to read it in the comments section below!

 

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