Lamb cutlets with herbs

Lamb cutlets with herbs

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
60g butter
2-3 large handfuls mixed herbs, such as thyme, basil, mint, parsley, oregano and rosemary
12 lamb cutlets, trimmed
salt
freshly ground black pepper

Method

  1. Heat the grill to its highest setting.
  2. Melt the butter and finely chop enough herb leaves to give you at least 4 tablespoons. Put the cutlets on a board and brush with the butter. Season with salt and pepper and sprinkle with half the herbs.
  3. Place the cutlets on a lipped baking sheet and grill, about 3 cm under the heat source, for 2–3 minutes.
  4. Turn the cutlets over, baste with the melted butter from the baking sheet and sprinkle over the remaining herbs and a little seasoning. Grill for a further 2–3 minutes, or according to your preference.
  5. Serve the cutlets on warmed plates with the pan juices poured over them.

Variations

  • Lamb cutlets with harissa: Omit the herbs. Rub the cutlets with 1–2 tablespoons harissa paste before brushing with melted butter and grilling as for the main recipe. Serve with preserved lemon couscous.

    Tandoori lamb cutlets: Omit the herbs. In a blender, blitz 300 g natural yoghurt with a large pinch each of chilli powder, ground cumin and coriander, 2 teaspoons garam masala, 2 teaspoons tomato purée, 2 crushed garlic cloves, 2 teaspoons chopped fresh ginger and the finely grated zest and juice of 1 lemon in a blender with some salt and pepper until smooth. Transfer to a large bowl. Add the cutlets, turn to coat and marinate overnight in the fridge. Scrape off the excess, then cook as for the main recipe.
Tags:
Leiths School of food and wine
cookery course
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