Lamb Cutlets Marina Recipes

Steps:

• Click here to see how she does it.
• In a small bowl stir together the first 7 ingredients. Put the lamb chops in a sealable plastic bag and pour the marinade over them. Move the chops around in the bag so the marinade coats them well. Marinate for 1 hour.
• Grill or broil the chops for 3 to 4 minutes per side for medium rare.

Steps:

• Heat oven to 220C/200C fan/gas 7. Put the peppers, sweet potato, courgettes and onion on a large baking tray and drizzle over the oil. Season with lots of ground black pepper. Roast for 25 mins.
• Meanwhile, trim the lamb of as much fat as possible. Mix the herbs with a few twists of ground black pepper and pat all over the lamb.
• Take the vegetables out of the oven, turn over and push to one side of the tray. Place the cutlets on the hot tray and return to the oven for 10 mins.
• Turn the cutlets and cook for a further 10 mins or until the vegetables and lamb are tender and lightly charred. Mix everything on the tray and serve.

Steps:

• Combine all ingredients, except lamb, in a non-metallic dish. Add lamb, cover and refrigerate overnight.
• Grill or fry the cutlets over medium heat for 5 minutes each side (for medium-rare) or until cooked to your liking, basting with the marinade a few times for the first 8 minutes.
• Season with pepper and garnish with chopped parsley.

Steps:

• Mix the marinade ingredients together in a glas or ceramic bowl (Do not use a metallic bowl).
• Add the meat to the marinade and ensure all of the meat has been covered in the marinade.
• Cover the meat dish with clingwrap and refrigerate for one hour to marinate.
• Preheat pan, grill or BBQ to very hot.
• Cook lamb3-4 minutes each side , or to your preference.
• Cover the lamb and rest for a few minutes before serving.

Steps:

• Preheat oven to 200c.
• Sprinkle olive oil over the base of the baking dish.
• Lay cutlets in the dish, rubbing them with the oil.
• Cover cutlets with crushed garlic, mustard and rosemary, then season with the salt and pepper.
• Place in the oven and cook for 25-30 minutes, turning once, until the cutlets ar browned and crispy.
• If desired, serve on a bed of couscous with your favourite steamed vegetables.

Steps:

• Combine the Greek yogurt, garlic, lemon zest, lemon juice and freshly ground pepper and salt. Mix to combine.
• Add the lamb cutlets, combine. Cover and refrigerate for one hour.
• Chargrill the cutlets on a moderately high heat for 2-3 minutes on each side or until cooked to your liking.
• Suggested to serve with a Greek salad and tzatziki for a complete meal.

Steps:

• Put the rosemary, garlic and rapeseed oil in a small bowl, and mash together to release the flavours. Smear over the lamb cutlets, place in a bowl or sealable food bag and leave to marinate.
• For the corn, heat the oil in a non-stick frying pan, add the onion and sauté until softened, about 3 mins. Add the red pepper and stir to coat in the onion mixture. Add a splash of cold water, then cover until the pepper is soft, about 5 mins.
• Put the mixture into a food processor bowl with the sweetcorn and crème fraîche. Blitz until combined and fairly smooth. Return to the heat in a pan and warm to serve.
• Heat a griddle pan. Place the lamb cutlets in the pan and cook until pink or as cooked as you like them. Once cooked, remove from the pan and cover with foil to keep warm. Place the fennel wedges in the griddle pan and griddle until cooked and marked with char lines. Add the tomatoes for the last few mins of cooking. Eat as soon as the lamb is cooked to your liking.

Steps:

• Mix together the pomegranate molasses, lemon juice, olive oil and chilli powder, then toss the cutlets in it. Cover and leave in a cool place for 2-3 hrs.
• When you are ready, heat the grill to high. Lift the cutlets out of the marinade and scrape what is left into a bowl. Mix the yogurt into the leftover marinade and add 1 tsp salt. Brush some of the mix over the cutlets on both sides and place on the grill tray - make sure it's about 5cm below the grill. Cook for 2-3 mins each side, brushing with additional yogurt mix when turning. The cutlets should be browned and just beginning to scorch. Serve with lemon wedges.