STORY BEHIND THE RECIPE
Why not take the stress out of roasting a whole leg of lamb for your Christmas party, and try this Rosemary lamb cutlet recipe for Christmas in just 30 minutes! (it may take slightly longer if you insist on preparing the mint sauce from scratch)
Leg of lamb is a popular Christmas dish at restaurants, but for home cooking, pan-fried rosemary lamb cutlet is so much quicker and easier to prepare, so to me it’s a no-brainer when it comes to deciding which lamb dish to prepare!
TRICK OF THE TRADE
Rosemary Lamb Cutlet is so tasty on its own that it doesn’t need any seasoning, and it only takes 6 minutes to pan fry each batch of lamb cutlets. My pan can fit 8 lamb cutlets at a time – so I only need to do 2 batches to serve my 8 guests! – that’s the trick to getting this dish from refrigerator to dinner table in just 30 minutes!
Don’t forget to rub the garlic cut ends and rosemary sprigs over the lamb cutlets during pan-frying. This is another secret to bring out the rich flavours of the lamb!
GRAB OUR HERITAGE HAWKER DELIGHTS COOKBOOK + EBOOK BUNDLED DEAL FOR JUST $44.85 (U.P. $54.80)
Finally, pair the meat with vegetables like asparagus, broccoli, cauliflower by simply blanching or baking them, and then drizzle over with the juices from the lamb, and voilà, your wonderfully aromatic 30-minute rosemary lamb cutlet entrée is ready to be served at your Christmas party!
Not received your FREE Christmas eCookbook yet? Grab yours today by signing up here!
WHAT I LIKE ABOUT THIS DISH
- It’s fast to make! You only need 30 mins to make this dish. easy!
- The tender, soft taste of the lamb. When cooked to medium rare, the taste of the lamb is exquisite!
HOW TO MAKE ROSEMARY LAMB CUTLETS?
Wash and peel the carrots. Slice off the ends and discard.
Wash the asparagus. Slice off the ends (about 1”) and discard. Remove any tough fibrous skin near the base, then cut the asparagus in half.
Wash the broccolini and drain. Wash and slice the bulb of garlic skin-on cross-sectionally into half.
Wash and slice the 2 cloves of garlic diagonally about ½” from the root.
Wash, peel and slice the onions into thin strips
Rub the lamb cutlets with a little salt and a dash of black pepper.
(Optional) Wash the mint leaves and pat dry with a kitchen towel. Pluck off the stems and discard, then chop the leaves very finely.
Parboil the carrots until soft. Blanch the broccolini and asparagus.
Place the carrots, capsicums and the 2 halves of the garlic bulb in a baking tray. Sprinkle 2 TBsp of olive oil over it and bake at 160°C for 10-15 minutes or until slightly caramelised.
Add the asparagus and broccolini to the tray and bake for another 2 minutes. Then remove the tray from the oven.
In a non-stick pan, heat up 2 TBsp of olive oil over high heat.
Add in the lamb cutlets a few at a time. Fry for about 3 minutes on each side or until slightly browned.
During frying, rub the lamb cutlets all over with the cut end of the garlic clove. Then use 2 sprigs of rosemary to brush over the cutlets on both sides. Remove from heat and let it stand for a few minutes.
Place the bunch of cherry tomatoes in the same pan to sear it until it turns slightly limp. Transfer it to the tray of baked vegetables and pour the juices of the lamb over the baked vegetables.
Plate the lamb cutlets and the baked vegetables. Serve with mint sauce.
Mint Sauce (Optional)
Add the castor sugar and hot water to the mint leaves. Mix well until the sugar dissolves.
Add the honey, white wine vinegar and a pinch of salt to the mixture, and mix well. Then transfer to a sauce dish. The Ultimate 30-Minute Rosemary Lamb Cutlet Recipe | All plated and ready to serve!
MARKETING TIPS
- Buy the larger Australian or Holland asparagus as they are a better choice for this dish then the smaller Thai asparagus.
COOKING TIPS
- Add the asparagus and brocollini last to the tray for roasting as they cook very quickly. Once overcooked, they will become too soft.
- Do not overcook the lamb. Aim to get it medium rare or just done, otherwise it will lose its tenderness.
- Try cooking one piece first to get your preferred doneness if you want to test out the heat and timing,
SAUCE TIPS
- Use ready-made mint sauce to save on cooking time.
- Or add some white wine and broth into the lamb juices and simmer for a few minute, to serve as a sauce for the lamb instead of mint sauce.
MINT SAUCE?
- If you intend to make the mint sauce from scratch, buffer in an additional 15-20 minutes because plucking and chopping the mint leaves can take some time.
DIETARY MODIFICATIONS
- Egg-Free: No modifications needed.
- Fish-Free: No modifications needed.
- Gluten-Free: No modifications needed.
- Nut-Free: No modifications needed.
- Shellfish-Free: No modifications needed
TRIED THIS RECIPE?
Please rate our recipe or leave us a comment! You can even upload a snap of your creation!
Don’t forget to subscribe to our Youtube channel for more yummy videos! Do also join us at TBK Home Cooks Facebook Group where you can post photos of your food, ask questions, share recipes and clean cooking tips from others in the group!
Rosemary Lamb Cutlets
Ingredients
- 16 pieces lamb cutlets
- 1 pinch salt
- to taste black pepper
- 4-6 sprigs rosemary fresh
- 4 TBsp olive oil
Bed of Vegetables
- 8 baby carrots
- 8 asparagus large
- 16 stems broccolini
- 12 cloves garlic
- 1 large yellow onion
- 2 vines cherry tomatoes
Mint Sauce (optional)
- 100 gm mint leaves
- 0.5 TBsp caster sugar
- 1.5 TBsp boiling water
- 1.5 TBsp honey
- 4 TBsp white wine vinegar
- 1 pinch salt
Instructions
PREPARATION METHOD
- Wash and peel the carrots. Slice off the ends and discard.
- Wash the asparagus. Slice off the ends (about 1”) and discard. Remove any tough fibrous skin near the base, then cut the asparagus in half.
- Wash the broccolini and drain.
- Wash and slice the bulb of garlic skin-on cross-sectionally into half.
- Wash and slice the 2 cloves of garlic diagonally about ½” from the root.
- Wash, peel and slice the onions into thin strips
- Rub the lamb cutlets with a little salt and a dash of black pepper.
- (Optional) Wash the mint leaves and pat dry with a kitchen towel. Pluck off the stems and discard, then chop the leaves very finely.
COOKING METHOD
- Parboil the carrots until soft. Blanch the broccolini and asparagus.
- Place the carrots, capsicums and the 2 halves of the garlic bulb in a baking tray. Sprinkle 2 TBsp of olive oil over it and bake at 160°C for 10-15 minutes or until slightly caramelised.
- Add the asparagus and broccolini to the tray and bake for another 2 minutes. Then remove the tray from the oven.
- In a non-stick pan, heat up 2 TBsp of olive oil over high heat.
- Add in the lamb cutlets a few at a time. Fry for about 3 minutes on each side or until slightly browned.
- During frying, rub the lamb cutlets all over with the cut end of the garlic clove. Then use 2 sprigs of rosemary to brush over the cutlets on both sides. Remove from heat and let it stand for a few minutes.
- Place the bunch of cherry tomatoes in the same pan to sear it until it turns slightly limp. Transfer it to the tray of baked vegetables and pour the juices of the lamb over the baked vegetables.
- Plate the lamb cutlets and the baked vegetables. Serve with mint sauce.
Mint Sauce (optional)
- Add the castor sugar and hot water to the mint leaves. Mix well until the sugar dissolves.
- Add the honey, white wine vinegar and a pinch of salt to the mixture, and mix well. Then transfer to a sauce dish. The Ultimate 30-Minute Rosemary Lamb Cutlet Recipe | All plated and ready to serve!
Notes
MARKETING TIPS
- Buy the larger Australian or Holland asparagus as they are a better choice for this dish then the smaller Thai asparagus.
COOKING TIPS
- Add the asparagus and brocollini last to the tray for roasting as they cook very quickly. Once overcooked, they will become too soft.
- Do not overcook the lamb. Aim to get it medium rare or just done, otherwise it will lose its tenderness.
- Try cooking one piece first to get your preferred doneness if you want to test out the heat and timing,
SAUCE TIPS
- Use ready-made mint sauce to save on cooking time.
- Or add some white wine and broth into the lamb juices and simmer for a few minute, to serve as a sauce for the lamb instead of mint sauce.
MINT SAUCE?
- If you intend to make the mint sauce from scratch, buffer in an additional 15-20 minutes because plucking and chopping the mint leaves can take some time.
