Frenched Lamb Cutlets
'Frenched' cutlets (rib-loin cutlets), cut from a well trimmed lamb rack, are quick to cook as nearly all connective tissue and fat has been removed and the remaining eye of meat is very tender. Trimmed bones make neat 'handles' for picnic-style eating.
- 6 HORIZON frenched lamb cutlets, well trimmed (about 300g)
- 1 tsp lemon juice
- 1 tbsp olive oil
- 1 tsp chopped fresh oregano (or 1/4 tsp dried)
- Freshly ground pepper
- 1 small garlic clove, crushed
- Optional: oil for cooking
- Lay the cutlets on a board, cover with a plastic wrap. Pound with the smooth side of a meat mallet, or with a rolling pin, to flatten slightly and even meat.
- Mix remaining ingredients except cooking oil. Brush this marinade on to both sides of cutlets. Leave in a cool place for 20 minutes, or for several hours.
- Grill under fast heat about 3 minutes each side. Or heat a non-stick frying pan with just a smear of oil. Fry cutlets 2 - 3 1/2 minutes each side, depending on thickness. Serve hot or cold with vegetables or salads.