Lamb Cutlets with Garlic, Lemon & Paprika
Recipe by Chef Neven Maguire.
Servings:
4
yield(s)
Prep Time:
10
mins
Cook Time:
10
mins
Total Time:
20
mins
Ingredients
-
2
tbsp
Donegal Rapeseed Oil
-
2
garlic cloves
(crushed)
-
rind and juice of 1 lemon
(finely grated)
-
2
tsp
oregano or thyme
(chopped)
-
1
tsp
smoked paprika
-
1
tsp
clear honey
-
12
lamb cutlets
(well trimmed)
-
sea salt and black pepper
-
peach, feta and rocket salad
(to serve)
-
crusty bread
(to serve)
Instructions
-
Place to oil in a non-metallic shallow dish and add the garlic, lemon rind and juice, herbs, paprika and honey. Season to taste with pepper and stir well until combined. Add the lamb, turning to coat, then set aside for at least 10 minutes.
-
Light the barbecue or heat a griddle pan until smoking hot. Shake the excess marinade from the lamb, then place on the griddle pan/barbecue. Season with a little salt, then cook for 6-8 minutes, until cooked through, turning once. Remove from the heat and let rest for a couple of minutes. Serve the lamb on warmed plates with salad and crusty bread.