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Lemon & Garlic Cutlets with Fresh Mint Sauce

Lemon & Garlic Cutlets with Fresh Mint Sauce

4 serves

10 minutes

10 minutes

Recipe supplied by Meat & Livestock Australia (MLA).

Ingredients

12 French trimmed lamb cutlets

2 tbsp olive oil

2 cloves garlic, crushed

Finely grated zest of 1 lemon and lemon wedges, to serve

1 small bunch mint, leaves stripped, finely chopped and extra sprigs to serve

1 tbsp caster sugar

1/3 cup (80ml) white vinegar

300g coleslaw salad

Method

  1. Place half the oil, garlic and zest in a large snap lock bag. Season, add lamb and toss to coat. Marinate for 5 minutes.
  2. Meanwhile, place the mint, sugar and a good pinch of salt in a jug. Stir in 1/3 cup (80ml) boiling water and set aside to cool. Once cooled, stir in the vinegar. Taste and adjust the seasoning.
  3. Heat a large non-stick frying pan over medium-high heat and cook cutlets for 2-3 minutes each side or until cooked to your liking. Set aside on a plate loosely covered with foil to rest for 3 minutes.
  4. Drizzle coleslaw with remaining oil, season and toss to coat. Serve cutlets with mint sauce (or mint jelly), coleslaw, extra mint and lemon wedges.

Top Tips

  1. Lamb loin chops, lamb leg, rump steaks or forequarter chops would also work well in this recipe.
  2. Slice up any leftover meat from the cutlets to create a salad or wrap in Lebanese bread or pita pockets.
  3. Mint jelly instead of sauce also works well with lamb cutlets.

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