You have not had lamb cutlets unless you have had these Greek lamb cutlets. These cutlets are crispy, tender and packed full of flavour thanks to @cobramestate Robust Extra Virgin Olive Oil. The Robust Extra Virgin Olive Oil gives that perfect punch of Olive Oil flavour in this dish which is what you want.
Greek Lamb Cutlets
Prep time: 10 minutes
Cook time: 10 minutes
Serves: 12 Cutlets
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
- Prep time: 10 minutes
- Cook time: 10 minutes
- Total time: 20 minutes
- Serves: 12 Cutlets
Ingredients
- 12 Lamb cutlets
- Fresh oregano
- 1 Tsp Garlic clove grated
- 1 Lemon
- Cracked black pepper
- Flaky Salt
- Cobram Estate Robust Extra Virgin Olive Oil
Method
- 1)
In a bowl add the lamb cutlets, microplane in one teaspoon of garlic, zest of one lemon, crack of black pepper, flakey salt and a hefty drizzle of Cobram Estates Robust Extra Virgin Olive Oil.
- 2)
Get your hands in the bowl and massage the flavour into the lamb cutlets.
- 3)
Grab your pan or grill and wait until it is super-hot and smoky (secret to super crispy cutlets). Add your lamb chops to the pan six at a time. You don’t want to overcrowd the pan. If you have a meat weight, use this to help crisp up the cutlets.
- 4)
Grill for two minutes on one side then flip and grill for another two minutes. This will give a crispy outside and a nice pink middle.
- 5)
Set the first batch to one side and leave to rest.
- 6)
Repeat with the second lot of six cutlets and also add a lemon cut in half o the grill.
- 7)
Pop them onto a serving plate and squeeze over the grilled lemon. Serve immediately with your favourite sides.
