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Marinated French Lamb Cutlets - ANDREW EMBLEY, WEST COAST EAGLES

  • 6servings
  • 60minutes

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B3, B6, H, C, P
MineralsNatrium, Chromium, Silicon, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cloves garlic

  2. 1 onion, finely chopped

  3. 100g black seeded olives

  4. cup fresh basil

  5. cup fresh mint

  6. cup olive oil

  7. cup lemon juice

  8. 12 lamb cutlets, French trimmed

  9. 1 kg potatoes, peeled

  10. 3 large sprigs of mint

  11. 2 tablespoon olive oil

  12. 2 cloves garlic, sliced

  13. 2 teaspoons fresh rosemary, chopped

  14. salt and pepper

  15. 500g Roma tomatoes, sliced into quarters

  16. 2 cups snap peas

  17. avocado oil, optional

  18. aioli (garlic cream), optional

Instructions Jump to Ingredients ↑

  1. Combine garlic, onion, olives, basil, mint, olive oil and lemon juice in a mortar and pestle or a food processor, blend to form a paste. Marinate cutlets with paste for 3 hours or overnight.

  2. Boil potatoes with mint leaves until cooked, approximately 12 minutes.

  3. BBQ cutlets on a flat plate at a medium heat.

  4. Slice cooked potatoes into thirds. Place on BBQ plate with along with the olive oil, garlic, fresh rosemary and salt and pepper. Mix in tomatoes and snap peas until coated and warmed through.

  5. Serve cutlets on top of vegetable mix with a splash of Avocado or extra virgin olive oil and drizzle with aioli.

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