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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