Marinated Lamb Cutlets Recipes

Steps:

• Mix together the pomegranate molasses, lemon juice, olive oil and chilli powder, then toss the cutlets in it. Cover and leave in a cool place for 2-3 hrs.
• When you are ready, heat the grill to high. Lift the cutlets out of the marinade and scrape what is left into a bowl. Mix the yogurt into the leftover marinade and add 1 tsp salt. Brush some of the mix over the cutlets on both sides and place on the grill tray - make sure it's about 5cm below the grill. Cook for 2-3 mins each side, brushing with additional yogurt mix when turning. The cutlets should be browned and just beginning to scorch. Serve with lemon wedges.

Steps:

• Whisk together the oil, balsamic vinegar, parsley, rosemary, cumin, garlic and 2 tablespoons mint in a medium bowl. Place the lamb into a resealable plastic bag and pour half of the marinade over the lamb. Season with salt and pepper, seal the bag and refrigerate for 1 to 2 hours.
• Add the lemon zest and juice and remaining 6 tablespoons mint to the remaining marinade and whisk to combine. Season with salt and pepper and set aside.
• Heat a large grill pan over medium-high heat until very hot; lightly brush with oil.
• Remove the lamb from the bag, letting the excess marinade drip off (discard the marinade). Season with salt and pepper. Grill the chops, turning once, about 3 minutes per side for medium-rare.
• Serve the chops with the reserved marinade.

Steps:

• Click here to see how she does it.
• In a small bowl stir together the first 7 ingredients. Put the lamb chops in a sealable plastic bag and pour the marinade over them. Move the chops around in the bag so the marinade coats them well. Marinate for 1 hour.
• Grill or broil the chops for 3 to 4 minutes per side for medium rare.

Steps:

• In a shallow dish, combine the first 10 ingredients; add lamb chops and turn to coat. Cover and refrigerate for several hours or overnight., Drain and discard marinade and onion. Lightly oil the grill rack. , Grill chops, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

Steps:

• Combine all ingredients, except lamb, in a non-metallic dish. Add lamb, cover and refrigerate overnight.
• Grill or fry the cutlets over medium heat for 5 minutes each side (for medium-rare) or until cooked to your liking, basting with the marinade a few times for the first 8 minutes.
• Season with pepper and garnish with chopped parsley.

Steps:

• Put the rosemary, garlic and rapeseed oil in a small bowl, and mash together to release the flavours. Smear over the lamb cutlets, place in a bowl or sealable food bag and leave to marinate.
• For the corn, heat the oil in a non-stick frying pan, add the onion and sauté until softened, about 3 mins. Add the red pepper and stir to coat in the onion mixture. Add a splash of cold water, then cover until the pepper is soft, about 5 mins.
• Put the mixture into a food processor bowl with the sweetcorn and crème fraîche. Blitz until combined and fairly smooth. Return to the heat in a pan and warm to serve.
• Heat a griddle pan. Place the lamb cutlets in the pan and cook until pink or as cooked as you like them. Once cooked, remove from the pan and cover with foil to keep warm. Place the fennel wedges in the griddle pan and griddle until cooked and marked with char lines. Add the tomatoes for the last few mins of cooking. Eat as soon as the lamb is cooked to your liking.

Steps:

• The day before, remove seeds and stem from the ancho and chipotle chillies. Put skin-side down in a dry frying pan over a medium heat, turning until softened and toasted without burning.
• In the same pan, cook the garlic and onions on a medium heat until slightly blackened all over. Once cooled, place in a blender with the chillies, olive oil and a pinch of salt. Whizz to a paste.
• Rub the lamb cutlets with the marinade at least 12 hours before cooking, preferably overnight, and store in the fridge. Remove them at least an hour before cooking to allow them to come to room temperature.
• Heat a frying or griddle pan over a medium heat. Cook the lamb cutlets until the fat turns brown and starts to melt (around 7 mins), then cook the other side for at least 5 mins more - this will need at least two batches, depending on the size of your pan. We like to serve them pink, sprinkled with sea salt and herbs.