Lamb cutlets are a favourite here. Seriously, find me someone who doesn’t like food with a builtin handle? But this marinade isn’t just for “lamby with handles”…it rocks with all lamb, including a roast.
As I’ve mentioned before, one mini kidgredient loves unmarinated meat, the other loves it marinated. But the night we made these, Miss A (unmarinated, please) ate them marinated- in fact she ate three. Master J (marinate me, please) ate 3 as well!
We cooked these lamb cutlets on the barbeque, but they could be done in a fry pan or griddle pan, or even under the grill. If you’ve got a whole lamb leg it will be best in the oven or in the barbeque with the lid closed.
Now, what if lamb cutlets just aren’t on the menu for you? Lamb chops work just as well, as does a backstrap.
If you marinate the meat when purchased and freeze you will find that it comes out of the freezer positively delicious as it has had time to marinate whilst freezing and whilst defrosting, hence allowing a lot of flavour to get into your meat. If you’re organised like this it means that taking it out of the freezer and getting it ready involves no extra work!
Yummy served with a kaleslaw and roast sweet potatoes.
Lick-your-fingers-lamb
Lick-your-fingers-lamb
Ingredients
- 1.5 kgs of lamb, chops, fillet, cutlets, whole roast
- 1 cup extra virgin olive oil
- 2 tablespoons chopped fresh lemon thyme
- 2 tablespoons chopped fresh oregano
- 3 cloves garlic, sliced
Instructions
- Combine the marinade ingredients in a jug and mix thoroughly.
- Add to the lamb and marinate for at least 2 hours in the fridge.
- Bring the lamb out of the fridge at least 1/2 hour before cooking
- Cook using your chosen method until they reach your preferred level of cooking.
- (Lamb is best served medium-rare)