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Grilled rosemary lamb cutlets
Grilled rosemary lamb cutlets with roast vegetables

Rosemary lamb cutlets

Author: Flavelo
Recipes Main Courses
Lamb cutlets (from rack of lamb) are one of the most elegant and tender cuts. The secret lies in cooking them 'pink': lamb is lean meat, if overcooked it dries out immediately and becomes tough as old boots. The essential oils of rosemary and strong taste of garlic counterbalance the distinctive, characteristic flavour of the lamb.
🕒 Prep Time 15 mins
🍳 Cook Time 10 mins
⌛ Total Time 2 hrs 25 mins
🍽️ Servings 4 servings
🔥 Calories 420 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Griddle pan or cast iron frying pan
  • Bowl for marinating
  • Meat tongs

Instructions

1 ✓

Prepare the marinade: mix the oil, lemon juice, chopped rosemary leaves and crushed garlic.

Tip: The acidity of the lemon juice softens the fibres slightly.
2 ✓

Coat the meat in the marinade, and leave in the fridge for 2 hours. Take out 30 minutes before cooking to reach room temperature.

Tip: Cold meat gets shocked in the hot pan, burning on the outside while staying raw inside. Let it warm up.
3 ✓

Heat the pan until very hot. Salt the meat immediately before cooking.

Tip: If you salt in advance, it draws out juices. Always leave salting to the end with this meat.
4 ✓

Fry the cutlets for 3-4 minutes per side, until they get a nice crust. The inside should remain pink.

Tip: Don't move them constantly, let them fry!
5 ✓

After cooking, rest the meat for 5 minutes before serving.

Tip: During resting, the juices which fled to the centre from the heat redistribute among the fibres.

Recipe FAQ

How do I know if it's done?
Use a meat thermometer! 55°C is medium-rare (pink), 60°C is medium. Don't overcook!
The meat smells strong, what can I do?
The fat gives the smell. Trim excess fat before cooking, and use plenty of lemon juice in the marinade.

Ingredients

  • 8 pcs Lamb cutlets
  • 3 sprigs Fresh rosemary
  • 4 pcs Garlic cloves
  • 3 tbsp Olive oil
  • 1 tbsp Lemon juice
  • 1 tsp Coarse salt
  • 1 pinch Freshly ground pepper