French Lamb Cutlet

Lamb cutlets are a Christmas favourite! Try out this delightfully tasty French lamb cutlets to bring a taste of variety to the table.

Yields3 ServingsTotal Time30 mins
Prep Time10 minsCook Time20 mins
 ¼ cup Nudo Extra Virgin Olive Oil
 1 Lemon1/4 Cup Lemon Juice
 ½ cup Chopped fresh oregano
 4 Cloves of garlicMinced
 1 tsp Cape Herb Sea Salt
 ½ tsp Ground black pepper
 8 French lamb cutlets
 1 tbsp Nudo Extra Virgin Olive OilFor cooking
1

1. Pat dry lamb cutlets.
2. Mix all ingredients together in a small bowl as marinade.
3. Arrange lamb cutlets on a large plate, pour the marinade all over the lamb, rubbing it into the meat. Cover with plastic wrap and marinate for half an hour, or for a deeper flavour, marinate overnight in the refrigerator, turning the chops from time to time (before cooking, let lamb cutlets sit at room temperature for 30 minutes).
4. Heat oil in a pan over high heat until pan is starting to smoke. Fry lamb cutlets in 2 batches for 3-4 minutes each side, depending on thickness until done to your liking.
5. Let rest for 5 minutes before serving.
6. Sprinkle with a little extra fresh oregano for added flavour and a little extra lemon juice (optional).

Ingredients

 ¼ cup Nudo Extra Virgin Olive Oil
 1 Lemon1/4 Cup Lemon Juice
 ½ cup Chopped fresh oregano
 4 Cloves of garlicMinced
 1 tsp Cape Herb Sea Salt
 ½ tsp Ground black pepper
 8 French lamb cutlets
 1 tbsp Nudo Extra Virgin Olive OilFor cooking

Directions

1

1. Pat dry lamb cutlets.
2. Mix all ingredients together in a small bowl as marinade.
3. Arrange lamb cutlets on a large plate, pour the marinade all over the lamb, rubbing it into the meat. Cover with plastic wrap and marinate for half an hour, or for a deeper flavour, marinate overnight in the refrigerator, turning the chops from time to time (before cooking, let lamb cutlets sit at room temperature for 30 minutes).
4. Heat oil in a pan over high heat until pan is starting to smoke. Fry lamb cutlets in 2 batches for 3-4 minutes each side, depending on thickness until done to your liking.
5. Let rest for 5 minutes before serving.
6. Sprinkle with a little extra fresh oregano for added flavour and a little extra lemon juice (optional).

French Lamb Cutlet
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