Name: Chargrilled lemon and rosemary lamb cutlets recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1
Ingredients: 250ml buttermilk; 20.00 ml finely grated lemon rind; 40.00 ml chopped rosemary leaves; 1 long green chilli, seeded, finely chopped (optional); 1 garlic clove, crushed; 12 Lamb Cutlets; 6 tomatoes, cut into wedges; 250.00 ml mint leaves; 60g pkt Baby Rocket; 1 lemon, juiced; 27.30 gm olive oil

Chargrilled lemon and rosemary lamb cutlets recipe

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Prep Time:
10 minutes

Cook Time:
15 minutes

Total Time:
25 minutes

Spring BBQ lamb with rosemary and lemon, served with a refreshing side salad. Perfect for warm evenings. Enjoy with lemon wedges.

Ingredients:

250ml buttermilk
20.00 ml finely grated lemon rind
40.00 ml chopped rosemary leaves
1 long green chilli, seeded, finely chopped (optional)
12 Lamb Cutlets
6 tomatoes, cut into wedges
250.00 ml mint leaves
60g pkt Baby Rocket
1 lemon, juiced
27.30 gm olive oil

Instructions:

In a large bowl, mix together buttermilk, lemon zest, fresh rosemary, chili (if desired), and garlic. Season with salt and pepper. Add the lamb and ensure it is fully coated. Let it sit for 15 minutes to enhance the flavors.
In a large bowl, combine the tomato, mint, and rocket. Drizzle with lemon juice and oil, season with salt and pepper, then gently toss everything together.
Preheat a barbecue grill or chargrill over medium heat. Remove the lamb from the buttermilk mixture. Grill for 2 1/2 minutes on each side for medium doneness or until cooked to your preference. Let it rest for 5 minutes before serving with the salad.

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