Arguably the finest cut of lamb. Cutlets are delicate medallions of lamb loin, served on a French trimmed bone. Elegant, but also easy to pick up and gnaw on, depending on how the mood takes you.
Portion: 3-4 cutlets per adult.
We've got a delicious recipe that the whole family will enjoy - Lamb Cutlets with Curry Dip and Crumbed Papadums. Click here for the recipe.
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Coat the lamb cutlets with a little olive oil and season well with sea salt and freshly ground black pepper. Heat olive oil in a frying pan and when hot, add the lamb cutlets and sit them standing up on rim of fat to start – use tongs to do this. Cook for a couple of mins until the fat becomes golden and crispy, then lay the cutlets or flat in the pan. Now cook for about 3-4 mins per side. Remove and leave to rest for 5 minutes.
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