Baked Lamb Cutlets........Interesting For A Change



Baby lamb in my opinion is not only tasteless but a pity to eat when  so young. Older lamb has more taste and more meat. The best lamb is immediately after it stops feeding on its mother's milk.  When buying a lamb shoulder, sometimes the whole rack of cutlets is also included.  Therefore it is possible to separate the cutlets from the shoulder and use each to make a different dish. In this recipe we shall use the rack of cutlets.  I used the shoulder to make a Lamb Curry.
 You will need:
Serves 4.
-  1 rack of lamb cutlets cut in individual pieces.
-  4  cloves of garlic crushed and finely chopped.
-  Juice of one lemon.
-  1 Tbsp. vinegar.
-  1 Tbsp. of olive oil (prefer Greek extra virgin Kalamata olive oil).
-  1 Tbsp. freshly ground black pepper.
-  Salt to taste.
-  Fresh mint.
Method:
-  Preheat oven to 200 degrees C.
-  Arrange cutlets in a baking dish lined with baking paper.
-  Add oil, garlic, lemon juice, vinegar, black pepper, salt and fresh mint. Rub well all the meat.
-  Bake for 1 hour covering during the last 15 minutes with aluminum foil.
Serve individual lamb pieces with baked wedge potatoes, and Colman's mustard or mint sauce. 
Suggested wine: Bordeaux
Bon Appétit
Stelio

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