The Best Pan Seared Lamb Cutlets

20160115_141619Ingredients

  • 16 Lamb Cutlets
  • 1 Lemon
  • 2 Tbsp Chopped Fresh Rosemary
  • 2 Tbsp Olive Oil
  • 1 Tsp sea salt
  • Pinch of Pepper
  • 3 Cloves of garlic finely chopped
  • I Diced Onion
  • 1 small Chilli Finely chopped

Method

  • Pound your Lamb with a meat mallet.
  • In a bowl combine Garlic, Onion, Lemon, Olive Oil, Rosemary, Salt and Pepper.
  • Give it a stir and add it to your lamb.
  • The lamb cutlets can marinate up to 1 day ahead, covered and refrigerated.
  • On a medium heat, Pan Fry the lamb for about 3 minutes on each side then set aside to rest for another 3 minutes.

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Lamb steak with mash potatoes

 

 

Mashed Potatoes Ingredients

  • 4 large potatoes
  • 20g butter about 1/3 cup milk
  • Ground cumin
  • garlic
  • salt and pepper

Method

  • Cook the potatoes in boiled salted water until tender
  • Drain the potatoes, peel then press with potato masher
  • Add the butter and milk then season with salt and pepper
  • Add the cumin then mix well until smooth

Lamb Ingredients

  • 4 Lamb steak
  • 1 chopped onion
  • salt and pepper
  • 2 tablespoon lemon juice
  • 1/2 cup wine or vinegar
  • oil

Method

  • Combine onion, salt, pepper, lemon juice, wine and meat
  • Put it in a container and cover for about 1 hour in the fridge
  • Heat pan and cook for 3 to 4 minutes on each side turn once
  • Serve with mash potatoes and salad