Mediterranean lamb cutlets
Posted on 28 November 2012 by Elze Erwteman
serves 2
Cooking time: Approximately 12 minutes, plus marinating time
Cooking time: Approximately 12 minutes, plus marinating time
Ingredients:
4-6 lamb cutlets
Marinade: 3 x 15 ml sp (3 tbsp) olive oil
2 x 15 ml sp (2 tbsp) lemon juice
1-2 cloves garlic, crushed
1 x 15 ml sp (1 tbsp) dried mixed herbs
Salt and black pepper to own taste
4-6 lamb cutlets
Marinade: 3 x 15 ml sp (3 tbsp) olive oil
2 x 15 ml sp (2 tbsp) lemon juice
1-2 cloves garlic, crushed
1 x 15 ml sp (1 tbsp) dried mixed herbs
Salt and black pepper to own taste
1 small courgette, quartered
1 small aubergine, cut into large pieces
1 yellow pepper, seeded and cut into 4 pieces
2 tomatoes, halved
1 small aubergine, cut into large pieces
1 yellow pepper, seeded and cut into 4 pieces
2 tomatoes, halved
Preparation:
In a large rectangular dish, mix together the marinade ingredients.
Add the lamb and vegetables and turn to ensure well coated in the marinade.
Cover and leave to marinate in a refrigerator for 3-4 hours.
Arrange lamb and vegetables on the rack in the grill pan and cook under a preheated grill for 4-6 minutes each side.
In a large rectangular dish, mix together the marinade ingredients.
Add the lamb and vegetables and turn to ensure well coated in the marinade.
Cover and leave to marinate in a refrigerator for 3-4 hours.
Arrange lamb and vegetables on the rack in the grill pan and cook under a preheated grill for 4-6 minutes each side.
Serve the lamb with the vegetables, crusty bread and a salad.