Monday, March 4, 2013

Balsamic and Garlic Lamb Cutlets

I am definitely playing catch up once again with blogging.  Please forgive me for my lack of recipe sharing it saddens me but aat this point in time it has been totally unavoidable with our life just being so full on and I have to say I do not have much idle time anymore.  Many of you know that my work load has increased, I have been travelling with work, we had a well earned family camping trip and are planning one for the Easter break not to mention school (Miss 11 started high school this year) and football season is starting up again with training currently 3 nights per week.

BUT..... Life is so busy but not busy enough to not cook good food!!
I do hope you enjoy what we have been cooking.....

Lamb cutlets are always devoured at the House of Murray - to be honest they are inhaled by everyone rather than chewed delicately but at least they are always enjoyed.

We always tend to marinate our lamb cutlets as its a meat that is complimented by many flavours.  Tonight we tried something new by using balsamic vinegar where we usually would use red wine as a marinade base. I have to say I have used balsamic vinegar before in one of my favourite meals, Chicken with Balsamic Glaze and a few steak recipes so tonight was a new experience.

A very nice experience I have to admit.  The combination of the balsamic vinegar, fresh garlic and oregano made a delicate yet noticeable in taste.

Please note:  I actually doubled the recipe as we had visitors for dinner.


Balsamic and Garlic Lamb Cutlets
(recipe adapted from WW 1 Recipe 3 Ways Cookbook)

Serves: 4
ProPoints per Serve: 8

2 tablespoons balsamic vinegar
2 garlic cloves, crushed
1 tablespoon dried oregano
1 tablespoon olive oil
salt
freshly ground black pepper
8 x 50 gram French lamb cutlets, fat trimmed
cooking spray
500 grams chat (baby) potatoes, halved
200 grams baby spinach leaves
2 truss tomatoes, chopped
1 small red onion, finely sliced
1 tablespoon white wine vinegar

Combine vinegar, garlic, oregano and half the oil in a large glass or ceramic bowl.   Add lamb and turn to coat.  Cover and refrigerate for 3 hours.
Preheat oven to 200 degrees Celsius.
Place potatoes on a prepared cooking tray.  Spray with cooking spray.  Cook in oven for 40 - 45 minutes or until crisp and golden.
Preheat a chargrill or barbecue over medium high heat.  Lightly spray both sides of lamb with oil.  Cook for 3 - 4 minutes each side or until cooked to your liking.
Meanwhile place spinach leaves on a plate, top with tomatoes and scatter over onion.  Whisk white wine vinegar and reamining oil in a small jub.  Drizzle over salad.  Serve lamb with potatoes and salad.


(click here for a printable version of this recipe)

1 comment:

Eric Parker said...

Thanks for sharing the recipe of Lamb Cutlets. I am very fond of eating Frenched Lamb Cutlets. I usually go to restaurant to eat it. But now i will try to cook it at my home. Hope, i will find good recipes in your blog.