lamb cutlets

These tender, juicy lamb cutlets basted in a garlic, rosemary butter are absolutely to die for. They are amazing on their own, but even better served with fries.

Pepper and rosemary butter lamb cutlets

tbs extra virgin olive oil

French-trimmed lamb cutlets

unsalted butter

garlic cloves, crushed

tsp peppercorns (we used pink), crushed

rosemary sprigs, 1 finely chopped

tsp red wine vinegar

Store-bought fries, to serve

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Taking inspiration from the Rio Olympics, try this super healthy brown rice, lentil and lamb dish. It's the right combination for an easy to make, healthy meal.

Brown rice mujadarra with lamb cutlets

milliliters extra virgin olive oil,

red onions, sliced

garlic cloves, chopped

cinnamon quill

(200 grams) brown rice

can lentils, rinsed, drained

coriander, leaves

chopped,

Quartered cukes, chopped roasted almonds, yoghurt and lemon wedges, to serve

These korma lamb cutlets with biryani rice are packed with flavour for superb weeknight dining.

Korma lamb cutlets with biryani rice

(100 grams) korma curry paste

sunflower oil

onion, finely chopped

bay leaf

cardamom pods, crushed

(300 grams) basmati rice

tsp turmeric

(20 grams) fried Asian shallots

(40 grams) raisins

red onion, thinly sliced

mint, leaves picked

Lemon

Fire up the barbecue, then head outdoors to cook this recipe that makes weeknights special.

Pistachio-crusted lamb cutlets with apricots & garlic spinach

lamb cutlets, French trimmed

(1/2 cup) dried apricots, finely chopped

spring onions, trimmed, finely chopped

water

salted pistachio kernels

(1/4 cup) dried multigrain breadcrumbs

Olive oil,

spinach,

butter

olive oil

3cm-piece fresh ginger, peeled, shredded

garlic cloves, thinly sliced

baby fennel bulb,

Succulent lamb cutlets with a spicy marinade make for a mouth-watering easy-to-make main best served straight from the barbecue and with a side salad.

Spiced lamb cutlets recipe: the best way to cook lamb cutlets

tsp cumin

paprika

tsp coriander

cayenne pepper

garlic cloves, finely chopped

extra virgin olive oil

(60 milliliters) lemon juice,

coriander

12-18 French-trimmed lamb cutlets

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A quick Moroccan inspired dish that is great for entertaining friends and family

Lamb chops with smoky aubergine salad

aubergine lengthways

lamb

lemon juice

dill

tbsp toasted pine nut

Heat a large frying or griddle pan over a high heat. Brush the aubergine slices with oil. Season, then fry until browned on both sides, about 8-10 mins. Remove from heat, then tear or chop into small pieces. Season with salt and pepper.

Griddle chops for 4 mins on each side for pink. To make the dressing, combine lemon juice, paprika and half the dill in a bowl.

Drizzle dressing over aubergine and toss. Divide between two plates and put chops on top, then scatter with pine nuts and the rest of the dill. Serve with salad and pitta bread.

These easy low-cal spiced lamb cutlets are full of flavour and will please all the family on those busy weeknights.

17-minute spiced lamb cutlets with couscous salad recipe

2.50 gm ground cumin

36.40 gm extra virgin olive oil

red onion, halved, thinly sliced

red capsicum, deseeded, thinly sliced

yellow capsicum, deseeded, thinly sliced

lemon, rind finely grated, halved

(3/4 cup) couscous

(3/4 water

fresh coriander, top leaves torn off

can chickpeas, rinsed, drained

(1/3 cup) Greek-style yoghurt

harissa paste

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Tuck into these juicy lamb cutlets served with a creamy chickpea puree and grilled zucchini salad.

Lamb cutlets with chickpea puree and grilled zucchini salad

(1 ⁄3 cup) extra virgin olive oil

zucchini,

mint leaves

parsley leaves

basil leaves

40.00 ml capers, rinsed, drained

anchovy fillets, chopped

Recipe video above. Rosemary and lamb is a classic combination. So we&#039;re doubling up on rosemary here - marinading with garlic and rosemary first, then smothering in rosemary gravy!

Lamb Chops with Rosemary Gravy (Loin chops, forequarter, cutlets)

garlic (, finely minced)

tbsp rosemary leaves (, finely chopped (Note 2))

salt and pepper

beef stock (, low sodium)

tbsp flour (, plain/all purpose (Note 3 for GF))

rosemary (, optional)

Marinade: Mix Marinade ingredients together, then pour over chops. Turn to coat and leave to marinade for at least 1 hour, preferably 3 hours or overnight.

Take lamb out of fridge 30 minutes prior to cooking (to bring to room temp).

Heat a large skillet over high heat (no oil needed).

Pick up a chop, scrape off excess bits of garlic (it burns) and let excess oil drip off. Place in skillet. Once all chops are in, turn heat down to medium high.

Cooking:

Loin chops &amp; forequarter chops  - 4 minutes each side, or until internal temp is 62°C/145°F for medium rare (Note 4 other doneness)

Cutlets &amp; thin leg steaks - 3 minutes on the first side then 2 minutes on the second side.

Rest - Remove lamb from skillet and place on a plater. Loosely cover with foil and rest for 3 minutes while you make the gravy.

Cook times for medium rare (internal temp 62°C/145°F):

Pour off all but about 3 tbsp oil (if you're short, add butter), return skillet to medium heat.

Add flour and stir for 30 seconds.

Pour in beef stock while stirring constantly to dissolve flour mixture in. If you have lumps, use a whisk.

Add chopped rosemary and sprig.

Simmer, stirring regularly, for 2 - 3 minutes until it thickens in a gravy consistency.

Gravy:

Serve lamb chops with gravy over creamy mashed potato and a side of peas!

Serving:

Perfection! Rosemary-lamb gravy is my new favorite thing! I mixed the peas in with the mashed potatoes and the gravy was sooo good on that, too. Chef's kiss to you!

just cooking the ratoutoui added white wine

I grew up eating lamb and love it! This is a wonderful recipe great flavor thanks for the tip about scraping off the rosemary and garlic. I was too lazy to make the gravy, but will next time for sure.  I love all of your recipes and I’m looking forward to getting the cookbook. I ❤️ Dozer.

So quick and easy. Kids loved it and they are hard to please! Every recipe of yours I have used have been a hit. Thank you so much!

Made this today and it was awesome.... except that my sauce was a very light greyish color, unlike the dark brown in the picture but probably due to the beef bouillon I used... but it was all so good. Thanks for sharing..

Easy and delicious recipe. Thanks much again!

So so so good! Such an easy recipe and definitely company worthy!

Tour de Force - The BEST of the BEST. Simply and stunningly straightforward visual instructions provide consistently outstanding results.

I never was into cooking lamb because I figured I would screw it up. This is my go-to recipe from now on. They turned out AWESOME!!!!! Thanks!!!!

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