Name: Marinated Lamb Cutlets with Rosemary and Red Wine Vinegar Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: Serves: 4
Cuisine: British
Ingredients: 6 sprigs rosemary, leaves removed; 5 garlic cloves; 5tbsp red wine vinegar, plus a little extra to drizzle; 3tbsp olive oil; 16 lamb cutlets, French trimmed (ask your butcher to do this); a little chopped fresh mint; mixed beans and crusty bread, to serve

By Woman and Home

published 4 May 2011

in Recipes

Method

Pound the rosemary and garlic together in a pestle and mortar until you have a rough paste, then stir through the vinegar, olive oil and a generous grinding of pepper. Tip into a non-metallic bowl or freezer bag, add the lamb cutlets and stir to coat. Marinate for at least 30 minutes, or up to overnight.
When ready to cook, heat the grill to high and line a roasting tin with foil, placing a rack on top (you'll thank us when you do the washing up!). Lay the lamb cutlets so their bones are facing outwards, sprinkle generously with sea salt and grill on each side for 3 to 5 minutes, depending on how pink you like them. Serve with mixed beans (we used runners, mangetout and sugar snaps), drizzled with a little red wine vinegar and sprinkled with chopped mint, and crusty bread.

Ingredients

6 sprigs rosemary, leaves removed
5 garlic cloves
5tbsp red wine vinegar, plus a little extra to drizzle
3tbsp olive oil
16 lamb cutlets, French trimmed (ask your butcher to do this)
a little chopped fresh mint
mixed beans and crusty bread, to serve

Serves	4
Skill	Easy
Preparation Time	5 mins plus marinating
Cooking Time	10 mins
Total Time	15 mins plus marinating

Nutrition Per Portion	RDA
Calories	308 Kcal	15%
Fat	20 g	29%
Saturated Fat	6 g	30%

Marinated Lamb Cutlets with Rosemary and Red Wine Vinegar Recipe

Method

Ingredients

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