Lamb Cutlets with Rosemary
Ingredients
- 8 lamb cutlets
- 5 tbsp olive oil
- 2 tbsp lemon juice
- 1 clove garlic crushed
- 1/2 tsp lemon pepper
- salt
- 8 sprigs rosemary
- jacket potatoes to serve
salad
- 4 to matoes sliced
- 4 spring onions scallion, sliced diagonally
dressing
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 clove garlic chopped
- 1/4 tsp fresh rosemary chopped finely
Instructions
- Trim the lamb chops by cutting away the flesh with a sharp knife to expose the tips of the bones.
- Place the oil, lemon juice, garlic, lemon pepper and salt in a shallow, non-metallic dish and whisk with a fork to combine.
- Lay the sprigs of rosemary in the dish and place the lamb on top. Leave to
- marinate for at least 1 hour, turning the lamb cutlets once.
- Remove the chops from the marinade and wrap a little kitchen foil around the bones to stop them from burning.
- Place the rosemary sprigs on the rack and place the lamb on top. Barbecue (grill) for 10 - 15 minutes, turning once.
- Meanwhile make the salad and dressing. Arrange the tomatoes on a serving dish and scatter the spring onions (scallions) on top. Place all the ingredients for the dressing in a screw-top jar, shake well and pour over the salad. Serve with the lamb cutlets and jacket potatoes.
- Choose medium to small baking potatoes if you want to cook jacket potatoes on the barbecue (grill). Scrub them well, prick with a fork and wrap in buttered kitchen foil. Bury them in the hot coals and barbecue (grill) for 50-60 minutes.
Calories: 604 kcal
Carbohydrates: 4 g
Protein: 22 g
Fat: 55g
Saturated Fat: 21 g
Cholesterol: 104 mg
Sodium: 86 mg
Potassium: 461 mg
Fiber: 1 g
Sugar: 2 g
Vitamin A: 603 IU
Vitamin C: 12 mg
Calcium: 36 mg
Iron: 2 mg