French Trimmed Lamb Cutlets

published by TechDoc on Jan 11, 2009

Tender, juicy, and sophisticated in all aspects, this French trimmed lamb cutlet recipe is a sure fire hit at any Bar-B-Q or open-flame cooking scenario. Being easy to make and predictably enjoyable. It even has finger food appeal for the kids.

Everybody seems to love lamb and a grand Bar-B-Q. Here is a simple recipe to help you get the most out of French trimmed lamb cutlets. It is also very waist friendly as the majority of the fat that you would normally associate with lamb has been trimmed off.

The marinade helps to render the meat tender and juicy while presenting a suave blending of flavors from onion to garlic and on through lemon and mint. The undertones of mingled flavors this produces makes for a very rewarding culinary and dining experience.

Ingredients

1.8 Kg (about 18 – 20) French Trimmed Lamb Cutlets

1 Onion

1 Clove of Garlic

3 Tablespoons of Olive Oil

2 Tablespoons each of Thyme and Sesame Seeds

1 Tablespoon each of Rosemary and Sumac (A ground purple-coloured spice with a slightly sour, astringent flavour)

1 Teaspoon each of Garlic Powder, Basil, Lemon Juice and Soy Sauce

¼ Teaspoon Black Pepper

2 Splashes Tabasco Sauce

Preparation

Finely chop the thyme, rosemary and basil

Mince the garlic (a garlic press works best here)

Finely dice the onion

Using a large glass bowl combine the thyme, basil, rosemary, sesame seeds, sumac, garlic, onion and black pepper. Stir to ensure that all ingredients are evenly dispersed throughout.

Now mix in the lemon juice, Tabasco sauce, soy sauce and olive oil. Stir to mix.

Submerge the lamb cutlets one at a time in this mix and then transfer to a sealable plastic bag. If you don’t have a suitable plastic bag to hand then use whatever sealable airtight container that you do have to hand.

Once finished dunking all of the cutlets empty any remaining mix into the plastic bag. Squeeze out as much air as possible and seal the bag.

Now give the bag a bit of a shake (make the necessary adjustments if you are not using a plastic bag) and then place it in the refrigerator to marinate for at least 2 hours. If you are going to be cooking the lamb cutlets on a Bar-B-Q or a naked flame grill I recommend that you marinate overnight.

Cooking

We are going to use the Bar-B-Q to cook the cutlets but the same procedures can be followed if you are using a cast iron frypan or griller. In order to produce a consistent result I generally cook these lamb cutlets in batches. It is most advisable not to overcrowd your cooking surface or grill especially when using a naked flame for the cooking as the spaces in between the lamb cutlets will allow the flame to lick the meat on the sides of each cutlet.

Preheat Bar-B-Q on high.

Taking the required number of lamb cutlets out of the marinade and sprinkle them with a little salt and black pepper.

Cook cutlets for about 2 minutes per side for medium done. Adjust your cooking time to taste. Bear in mind that these marinated lamb cutlets will cook quicker than most non-marinated ones would. I find that 2 ½ minutes per side produces the most popular result with most diners.

Once done transfer the lamb cutlets to a platter, cover with foil and let rest for five minutes.

To Serve

This recipe serves six adults.

Present the lamb cutlets with vegetables and/or salad and accompanied by mint sauce, mustard and ketchup.

You might also like to try a small sprinkling of finely grated cheese over the cutlets or even a mushroom and mint sauce. I will be covering how to make a mushroom and mint sauce in another forthcoming article.

Tip: These French lamb cutlets can be prepared and left in the marinade well in advance of their expected cooking and consumption time. Just remember to use an airtight container in the refrigerator. If transporting it to another site for cooking then use an esky.


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