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Garlic Rosemary Lamb Cutlets

Prep Time: 2 hours 20 minutes
Cook Time: 15 mins
Serves : 2-3

The Garlic Rosemary Lamb Cutlets recipe from Sutcliffe Meat showcases a delightful way to prepare tender lamb cutlets infused with aromatic flavors. The dish features a marinade made from fresh garlic, rosemary, olive oil, and lemon juice, which not only enhances the natural taste of the lamb but also helps to tenderize the meat. The cutlets are marinated for at least an hour, allowing the flavors to penetrate deeply. Cooking the lamb on a hot grill or skillet ensures a beautifully charred exterior while keeping the inside juicy and succulent.

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Garlic Rosemary Lamb Cutlets

Ingredients

  • 8 lamb cutlets
  • 1 teaspoon chopped fresh rosemary
  • 1/2 cup olive oil
  • 1 teaspoon chopped fresh thyme
  • 3 cloves garlic, minced
  • Zest of 1 lemon
  • 1 shallot, finely chopped
  • 1 teaspoon salt, plus more to taste
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon black pepper, plus more to taste
  • 1 tablespoon Dijon mustard
  • 1 tablespoon canola oil

Instructions

  1. In a medium bowl, mix together the olive oil, garlic, shallot, red wine vinegar, Dijon mustard, rosemary, thyme, lemon zest, 1 teaspoon of salt, and 1/2 teaspoon of pepper.
  2. Reserve 1/4 cup of this mixture and refrigerate until serving time.
  3. Place the lamb chops and the remaining marinade in a medium sized zip lock bag or a large bowl. Marinate for at least 2 to 6 hours, turning the bag occasionally to ensure even coverage.
  4. After marinating, drain the lamb chops and discard the marinade.
  5. Pat the lamb chops dry with paper towels and season them with additional salt and pepper to taste.
  6. Heat the canola oil in a large cast iron skillet over medium-high heat. Cook the lamb chops in batches, making sure they are in a single layer in the skillet. Sear each side for about 3-4 minutes, or until they reach your desired level of doneness.
  7. Allow the lamb chops to rest for 5 minutes before serving.
  8. Serve the lamb chops immediately, accompanied by the reserved 1/4 cup olive oil mixture.
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