Lamb Quick

Pepper and rosemary butter lamb cutlets

Name: Pepper and rosemary butter lamb cutlets
Cook time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 2 tbs extra virgin olive oil; 12 French-trimmed lamb cutlets; 50g unsalted butter; 3 garlic cloves, crushed; 2 tsp peppercorns (we used pink), crushed; 4 rosemary sprigs, 1 finely chopped; 2 tsp red wine vinegar; Store-bought fries, to serve

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by Warren Mendes

delicious. team

Apr 18, 2016

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.

2 tbs extra virgin olive oil
12 French-trimmed lamb cutlets
50g unsalted butter
3 garlic cloves, crushed
2 tsp peppercorns (we used pink), crushed
4 rosemary sprigs, 1 finely chopped
2 tsp red wine vinegar
Store-bought fries, to serve

Method

1.

Heat oil in a frypan over medium-high heat. Season lamb with salt and cook, for 1-2 minutes each side until lightly charred. Add butter, garlic, peppercorns, rosemary and vinegar to the pan. Cook, basting lamb with butter for a further 2-3 minutes until glazed and cooked to your liking.
2.

Place cutlets on a platter and drizzle over pan juices. Serve with fries.