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Meal Type
Cooking Time
Recipe Type
- 12 lamb cutlets (or 6 doubles)
- 4 rosemary sprigs
- 4 garlic cloves, sliced
- 4 tbsp of Sacla' Olive & Tomato Stir Through Sauce
- 3 tbsp of olive oil
- 2 tbsp of chopped fresh rosemary
- 1 lemon, grated rind & juice*
- 1 tbsp of balsamic vinegar
- sea salt and freshly ground black pepper
How to make it
- Make slits in the skin side of the lamb and insert small sprigs of rosemary and slices of garlic into each one. Put it into a non-metallic dish. Then mix together the Sacla' Olive and Tomato sauce, oil, rosemary, lemon rind and juice, balsamic vinegar and seasoning.
- Pour it over the cutlets and brush each one to make sure that they are properly covered. Put a lid on and leave it all to marinate for at least an hour.
- Preheat the grill and cook the meat, turning and brushing with any remaining marinade for ten to fifteen minutes, depending on how well you like your lamb cooked.
- May we suggest that grilled tomatoes, salad and noodles get on very well with this dish?
- *HINT: Wherever possible buy unwaxed lemons for dishes where you're using the grated rind. Most lemons are coated with a wax to make them shiny, but it can spoil the citrusy flavour.
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