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Nancy's Kitchen - Tried and Tested Recipes
Scotch Lamb Cutlets Recipe

If you grow your own herbs and have an excess of in this case Rosemary (grows like a weed here) - keep it well trimmed and use the cuttings straight on the coals or spare parts of grill when BBQing, great smell and for some reason promotes appetites. Be prepared for uninvited guests!!!! :-)

Scotch Lamb Cutlets Recipe

16 French trimmed Scotch Lamb Cutlets
1 garlic clove, peeled & crushed
1 tsp. of sumac, plus a little extra to serve
1 tsp. dried oregano
4 tbsps. extra-virgin olive oil
Juice of a small lemon

Prepare the dressing for the lamb by placing the crushed garlic, sumac, dried oregano, olive oil and lemon juice in a small bowl, stir and set aside.
Preheat the BBQ. Season the cutlets on both sides with a little salt and freshly ground pepper and place on the hot grill for 2-3 minutes (medium rare) each side, spooning over a little of the lamb dressing for the last minute.
Sear the fat by holding the cutlets fat side down for one minute with a pair of tongs. You may need to cook the cutlets in batches and very thick chops may take a minute or two longer. Alternatively, if you do not have a BBQ, you can cook the cutlets on a hot griddle pan on the stove as above.
Place the cutlets on a warm serving platter and sprinkle with a little extra sumac and serve with your favourite accompaniments.

(='.'=) Sylvia in Scotland

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