I love lamb cutlets! They are so simple and easy to make and taste amazing! Although this recipes suggests a marinade, I often keep Lamb Cutlets spare in the fridge, just in case I have unexpected guests during the week. On these occasions, I simply just cook them as they are and enjoy the natural rich and tender flavours of the lamb!
Hints & Tips
- Another great recipe where you can simply make as many or as little as you like, depending on the number of guests! With these lamb cutlets, I always make more than I need as once you have had one, you simply want more, and they taste just as good the next day!
- You can cook this in the same oven at the same time as cooking the Maple Roast Pumpkin & Carrot and Heavenly Roast Potatoes, although the lamb may go in a little later!
- I line just about every baking dish with baking paper as the food does not stick and it significantly reduces the amount of cleaning required!!!
- GF, DF, SF
- Category: Baking & Roasting, Dairy Free, Gluten Free, Lamb, Main Course, Sugar Free
Ingredients
- 16 Lamb Cutlets
- 1/2 cup Olive Oil
- 3 tablespoons Minced Garlic
- 1/4 cup Lemon Juice
- 1 teaspoon Salt
- 1/2 teaspoon Freshly Ground Black Pepper
Instructions
- Combine the olive oil, lemon juice, garlic, salt and pepper in a glass or plastic bowl and mix well. Add the lamb cutlets and coat all over with the marinade. Cover and leave in fridge for at least 2 hours.
- Preheat the oven to 180 degrees Celsius.
- Place the lamb cutlets on a tray covered in baking parchment. Suggest using a baking tray with some depth as the lamb will generate lots of juice that is best captured in the tray.
- Cook for 30 minutes. Check after 30 minutes and if not cooked to your taste, cook for a further 5 or 10 minutes.
- Serve the lamb cutlets immediately.
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