Lime & Black Pepper Lamb Cutlets
An Original Recipe by Lorraine Elliott
Preparation time: 5 minutes plus 1 hour marinating time
Cooking time: 5 minutes
Serves: 4
- 12 lamb cutlets or chops, trimmed of fat
- 4 cloves garlic, peeled and thinly sliced
- 3 tablespoons extra virgin olive oil
- 1.5 teaspoons salt plus extra to finish
- Finely grated zest of 1 lime
- Freshly grated black pepper
Step 1 - In a bowl mix the garlic slices, olive oil and 1 teaspoon of salt together to form a marinade. Place the lamb chops and this mixture in a bag and marinate for 1 hour in the fridge. Take the lamb out of the fridge 20 minutes before you want to cook them to allow them to come to temperature.
Step 2 -Heat the frypan or grill pan to high heat (8 out of 10) and add a little oil just to get it started. Place lamb cutlets one side down (remove the garlic if any bits stick but reserve the garlic) and fry for 2 minutes then turn over and cook the other side for 2 minutes. This will get you perfectly pink lamb inside. If you like it more well-done, cook the second half for 3-4 minutes. Then add the remaining garlic slices from the bag and fry them until lightly golden. Remove from heat.
Step 3 -Place on a tray and generously grate lime zest on top of the cutlets. Then add plenty of cracked black pepper and add salt and garlic chips. Serve with salad.