Chargrilled Lemon And Rosemary Lamb Cutlets Recipe

This easy barbecue recipe combines the classic flavours of lamb, rosemary and lemon with a fresh side salad - your go-to dinner for these hotter spring nights! Best served with lemon wedges

The ingredient of Chargrilled Lemon And Rosemary Lamb Cutlets Recipe

• 1 cup 250ml buttermilk
• 1 tbs finely grated lemon rind
• 2 tbs chopped rosemary leaves
• 1 long green chilli seeded finely chopped optional
• 1 garlic clove crushed
• 12 coles australian lamb cutlets
• 6 tomatoes cut into wedges
• 1 cup mint leaves
• 60g pkt coles australian baby rocket
• 1 lemon juiced
• 1 1 2 tbs olive oil

The Instruction of chargrilled lemon and rosemary lamb cutlets recipe

• combine buttermilk lemon rind rosemary chilli if using and garlic in a large bowl season add lamb and turn to coat to freeze now see tip in notes set aside for 15 mins to develop the flavours
• place the tomato mint and rocket in a large bowl drizzle with the lemon juice and oil season and gently toss to combine
• heat a barbecue grill or chargrill on medium drain lamb from the buttermilk mixture cook for 2 1 2 mins each side for medium or until cooked to your liking set aside for 5 mins to rest serve the lamb with the salad

Nutritions of Chargrilled Lemon And Rosemary Lamb Cutlets Recipe

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