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Home / Recipes / Lamb

Lemon and Garlic Cutlets with Fresh Mint Sauce

Lamb

Lemon and Garlic Cutlets with Fresh Mint Sauce

Lamb loin chops, lamb leg or rump steaks or forequarter chops would also work well in this recipe.

Ingredients

  1. 12 french trimmed lamb cutlets
  2. 2 tbsp olive oil
  3. 2 cloves garlic, crushed
  4. finely grated zest of 1 lemon and lemon wedges, to serve
  5. 1 small bunch mint, leaves stripped, finely chopped and extra sprigs to serve
  6. 1 tbsp caster sugar
  7. 1/3 cup (80ml) white vinegar
  8. 300g coleslaw salad

Directions

  1. Place half the oil, garlic and zest in a large snap lock bag. Season, add lamb and toss to coat. Marinate for 5 minutes.
  2. Meanwhile, place the mint, sugar and a good pinch of salt in a jug. Stir in 1/3 cup (80ml) boiling water and set aside to cool. Once cooled, stir in the vinegar. Taste and adjust the seasoning.
  3. Heat a large non-stick frying pan over medium-high heat and cook cutlets for 2-3 minutes each side or until cooked to your liking. Set aside on a plate loosely covered with foil to rest for 3 minutes.
  4. Drizzle coleslaw with remaining oil, season and toss to coat. Serve cutlets with mint sauce (or mint jelly), coleslaw, extra mint and lemon wedges.

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