Mustard With Mutton

Balsamic Lamb Cutlets

 

I’m not a big fan of marinating steaks, I prefer them au natural.  Lamb however, and especially cutlets, benefit from a marinade and this recipe is one that I use often. The Balsamic and red wine tenderised the meat and the hint of honey enhances the lambs natural sweetness.  If it’s not barbecue weather I cook these on a griddle pan inside.

Ingredients – Serves 4

12 lamb cutlets
1/3 cup Balsamic Vinegar
1/4 cup red wine
1 tablespoon honey
Juice of half a lemon
3 cloves of garlic, chopped
leaves form 3 sprigs of rosemary, roughly chopped
Salt and freshly ground pepper

Method

Sprinkle the lamb cutlets with salt and pepper.  Combine the rest of the ingredients in a container that will hold the lamb cutlets comfortably and mix well, making sure the honey is dissolved.  Add the lamb to the marinade and toss to coat each side well.

Marinade the lamb for as long as you can, anything from 30 minutes to overnight.  Bring the lamb cutlets to room temperature and barbecue or cook on an indoor griddle pan for about 3 minutes per side for medium, spooning some of the marinade over the cutlets as they cook.