rosemary & lemon lamb cutlets
since borrowing a friend’s copy of cuisine i’ve been using their website as a regular source of inspiration. the new zealand recipes are often just a bit different from those i find via uk websites, newspapers and magazines and it has been a great way to get myself out of the rut that long days at work and hot weather can engender.
these lamb cutlets, which i received courtesy of abel & cole, were cooked with inspiration taken from a number of their recipes. i rubbed the lamb with a bit of olive oil and then sprinkled them, on both sides, with lemon zest, finely chopped rosemary, finely chopped garlic, chopped anchovies and freshly ground black pepper. the cutlets marinated for a couple of hours before being cooked on the griddle for c3 minutes on each side. i was a bit unsure how the flavourings would cope with being griddle but most of them stayed put and the slightly charred taste added extra layers of flavour, especially to the rosemary and anchovy.
we ate this with a green bean, asparagus and roasted tomato salad which was a lovely contrast to the beautifully tender and very delicious lamb.