Recipes.

Barbecued Lamb Cutlets

By Yumi Stynes


BBQ Lamb Cutlets - Keys2words
  • 4 servings
  • Prep - 5 mins
    Cooking - 5 mins
  • Total - 10 mins
BBQ Lamb Cutlets - Keys2words

Lamb cutlets are pretty much the most expensive protein that my kids love. They feel and taste like a treat and the meat itself has an amazing flavour that needs zero fussing. I like them because theyre naturally lean and take only moments to cook. The trick with cutlets is not to overcook them – you want them nice and pink.  

Servings: 4
Preparation: 5 mins
Cooking: 5 mins

Ingredients

  • 12 lamb cutlets.
  • 1 lemon, zest.
  • 2 garlic cloves, finely chopped.
  • 1 tablespoon rosemary, finely chopped.
  • salt to serve.

To serve

  • broccoli florets or salad potatoes.

Directions

1. Thirty minutes before cooking, take the cutlets out of the fridge and put them in a bowl together with the lemon zest, garlic and rosemary, if using. Toss together well to coat evenly and set aside to reach room temperature.
2. Get the hotplate of your barbecue stinkingly hot and have the rest of what youre planning to eat pretty much close to plated and ready to go (broccoli or salad, potatoes would be my recommendation).
3. If the cutlets have a fatty rind, start by using tongs to hold them against the barbecue hotplate, rind side down, until the fat has browned, then lay the cutlets down and cook for no more than 2 minutes on each side, sprinkling them with a little salt as they cook. Plate up immediately and enjoy.


Note

Note: Supermarket lamb cutlets tend to be thinner than the butcher-bought variety, so require less cooking time. If you’ve picked up the nice, thick butchers ones then you might want to give them a little more time on each side but be careful – you really don’t want to go ‘well-done’ on a lamb cutlet.

This is an edited extract from The Zero F*cks Cookbook by Yumi Stynes published by Hardie Grant Books RRP $39.99 and is available in stores nationally.

Photographer: ©Chris Chen

Lamb cutlets are pretty much the most expensive protein that my kids love. They feel and taste like a treat and the meat itself has an amazing flavour that needs zero fussing. I like them because theyre naturally lean and take only moments to cook. The trick with cutlets is not to overcook them – you want them nice and pink.

Ingredients

  • 12 lamb cutlets.
  • 1 lemon, zest.
  • 2 garlic cloves, finely chopped.
  • 1 tablespoon rosemary, finely chopped.
  • salt to serve.

To serve

  • broccoli florets or salad potatoes.

Directions

1. Thirty minutes before cooking, take the cutlets out of the fridge and put them in a bowl together with the lemon zest, garlic and rosemary, if using. Toss together well to coat evenly and set aside to reach room temperature.
2. Get the hotplate of your barbecue stinkingly hot and have the rest of what youre planning to eat pretty much close to plated and ready to go (broccoli or salad, potatoes would be my recommendation).
3. If the cutlets have a fatty rind, start by using tongs to hold them against the barbecue hotplate, rind side down, until the fat has browned, then lay the cutlets down and cook for no more than 2 minutes on each side, sprinkling them with a little salt as they cook. Plate up immediately and enjoy.

Note

Note: Supermarket lamb cutlets tend to be thinner than the butcher-bought variety, so require less cooking time. If you’ve picked up the nice, thick butchers ones then you might want to give them a little more time on each side but be careful – you really don’t want to go ‘well-done’ on a lamb cutlet.

This is an edited extract from The Zero F*cks Cookbook by Yumi Stynes published by Hardie Grant Books RRP $39.99 and is available in stores nationally.

Photographer: ©Chris Chen

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