LAMB CUTLETS WITH ROSEMARY A classic combination of flavours, this dish would make a perfect Sunday lunch. Serve with tomato and onion salad and jacket potatoes.
ITALIAN COOKING AND RECIPES   Authentic And Traditional  Italian Food Recipes
INGREDIENTS 8 Iamb cutlets 5 tbsp olive oil 2 tbsp lemon juice 1 clove garlic, crushed 1/2 tsp lemon Pepper and salt 8 sprigs rosemary jacket potatoes, to serve SALAD 4 tomatoes, 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
METHOD 1 . Trim   the   Iamb   chops   by   cutting   away   the   flesh   with   a   sharp knife to expose the tips of the bones. 2 . Place   the   oil,   lemon   juice,   garlic,    lemon   pepper   and   salt   in   a shallow,     non-metallic     dish     and     whisk     with     a     fork     to combine. 3 . Lay   the   sprigs   of   rosemary   in   the   dish   and   place   the   lamb on top. 4 . Leave    to    marinate    for    at    least    1    hour,    turning    the    lamb cutlets once. 5 . Remove    the    chops    from    the    marinade    and    wrap    a    little kitchen foil around the bones to stop them from burning. 6 . Place   the   rosemary   sprigs   on   the   rack   and   place   the   lamb on top. 7 . Barbecue (grill) for 10-15 minutes, turning once. 8 . Meanwhile make the salad and dressing. 9 . Arrange   the   tomatoes   on   a   serving   dish   and   scatter   the spring onions (scallions) on top. 1 0 . Place   all   the   ingredients   for   the   dressing   in   a   screw-top   jar, shake well and pour over the salad. 1 1 . Serve with the lamb cutlets and jacket potatoes. COOK'S TIP 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.
NUTRITIONAL INFORMATION Calories                  560 g Sugars                        1 g Protein                48 g Fat                         40 g Carbohydrate           1 g Saturates               13 g
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