Lamb cutlets with thyme gremolata
These are delicious served just with boiled new potatoes and a green salad. You can grill them on the barbecue, if you like. Serves four.
2 small garlic cloves, peeled and very finely chopped
1 small lemon, zest finely grated
1½ tbsp lemon thyme leaves, finely chopped
3 tbsp olive oil
12 lamb cutlets
Flaky sea salt and freshly ground black pepper
First, make the gremolata. Combine the garlic, lemon zest and thyme, and put half the mixture in a bowl large enough to hold all of the cutlets. Whisk in the oil and a squeeze of lemon juice. Turn the cutlets over in the mixture until well coated and leave to marinate for 15 minutes.
Heat a large griddle pan or frying pan until hot. Lift the cutlets from the marinade, season with salt and pepper, and cook for two to three minutes on each side, depending on thickness. Transfer the cutlets to a warm plate, leave to rest, then sprinkle with the remaining gremolata and serve.
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