cateory: seasonal
Lamb cutlets with thyme gremolata
Reviews: 198
Ingredients:
- 2 small garlic cloves, peeled and very finely chopped
- 1 small lemon, zest finely grated
- 1½ tbsp lemon thyme leaves, finely chopped
- 3 tbsp olive oil
- 12 lamb cutlets
- Flaky sea salt and freshly ground black pepper
How to make
Lamb cutlets with thyme gremolata
Lamb cutlets with thyme gremolata
- First, make the gremolata.
- Combine the garlic, lemon zest and thyme, and put half the mixture in a bowl large enough to hold all of the cutlets.
- Whisk in the oil and a squeeze of lemon juice.
- Turn the cutlets over in the mixture until well coated and leave to marinate for 15 minutes.
- Heat a large griddle pan or frying pan until hot.
- Lift the cutlets from the marinade, season with salt and pepper, and cook for two to three minutes on each side, depending on thickness.
- Transfer the cutlets to a warm plate, leave to rest, then sprinkle with the remaining gremolata and serve.
Comments for
Lamb cutlets with thyme gremolata
Lamb cutlets with thyme gremolata
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