Lamb cutlets with a hint of garlic

Lamb cutlets with a hint of garlic

By
From
Modern Italian Food
Serves
4
Photographer
Earl Carter

In recent years lamb cutlets have become something of a luxury item, because the drought has driven up the price of lamb. In a sense this is a good thing, as it may mean that people will stop taking for granted Australia’s greatest asset – lamb. These lamb cutlets are lovely served with a green bean and cherry tomato salad and some warm focaccia.

Ingredients

Quantity Ingredient
16 lamb cutlets
olive oil
2 garlic cloves, peeled and roughly chopped
a few sprigs rosemary
salt and pepper
best-quality extra-virgin olive oil

Method

  1. Marinate the cutlets for a couple of hours in the olive oil, garlic and rosemary. Grill quickly, preferably on the barbecue. Season with salt and pepper. Serve with your best extra-virgin olive oil on the table so everyone can help themselves.
Tags:
Stefano
de
Pieri
Stefanos
Stefano's
Mildura
chef
restaurant
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