It was our first night back at football training for the kids tonight so another quick dinner was required. A BBQ is always a great option for this.
This quick, simple and very tasty marinade was perfect for the lamb cutlets and was delicate as no to overpower the beautiful tender lamb. I get worried with using lemon as it can be very strong but coupled with another bold flavour, rosemary, it worked very well. Served with a stunning Spinach and Carrot Salad there were no complaints.
Rosemary, Lemon and Seeded Mustard Lamb Cutlets
(Recipe sourced from Taste.com)
Serves: 4
ProPoints per Serve: 5
60ml (1/4 cup) white wine
1 tbs wholegrain mustard
2 tsp chopped fresh rosemary
2 tbs fresh lemon juice
12 lamb cutlets, French trimmed
Whisk together the wine, mustard, rosemary and lemon juice in a glass or ceramic bowl. Add the lamb and turn to coat. Cover and place in the fridge for 30 minutes to marinate.
Preheat a barbecue grill or chargrill on high. Lightly spray both sides of the lamb with oil spray. Cook on grill for 2 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
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