Description
Jamie Oliver’s lamb cutlets are small, tender pieces of lamb taken from the rib or loin. They are marinated in a blend of fresh herbs, garlic, and lemon, then cooked quickly to lock in the juices and flavor. The result is a dish that is both elegant and rustic—a true celebration of quality ingredients prepared with simplicity.
Ingredients
- Lamb cutlets (8-10 pieces) – Preferably from the rib or loin.
- Garlic (3-4 cloves, minced) – Adds a pungent, aromatic flavor.
- Fresh rosemary (a few sprigs, leaves stripped and chopped) – Provides a fragrant herbal note.
- Olive oil (3-4 tablespoons) – Helps the marinade adhere and keeps the lamb moist.
- Lemon (1, zest and juice) – Brightens the flavor profile.
- Salt (to taste) – Essential for seasoning.
- Freshly ground black pepper (to taste) – For a subtle kick.
- Optional: A pinch of red chili flakes – Adds a hint of heat, if desired.
Instructions
- Prepare the marinade: In a mixing bowl, combine the minced garlic, chopped rosemary, olive oil, lemon zest, lemon juice, salt, pepper, and red chili flakes if using. Mix well.
- Marinate the lamb: Place the lamb cutlets in the bowl and coat them evenly with the marinade. Cover and let them marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more intense flavor.
- Preheat the pan: Heat a grill pan or heavy skillet over medium-high heat until it is very hot.
- Cook the cutlets: Using tongs, place the cutlets in the pan. Sear for about 3-4 minutes per side for medium-rare, or adjust the cooking time to your preferred doneness. Avoid overcrowding the pan; cook in batches if necessary.
- Rest the meat: Transfer the cooked cutlets to a plate and cover loosely with foil. Allow them to rest for about 5 minutes to let the juices redistribute.
- Serve: Arrange the lamb cutlets on a serving plate. Garnish with extra fresh rosemary or a wedge of lemon if desired, and serve with your choice of sides.