It's certainly not worth firing up the barbecue for just a few lamb cutlets. So how otherwise to get that summery, grilled flavour? A ridged grill pan over a high heat will do it - the risk being that you will burn the surfaces of the meat before cooking the interiors. A mix of grill pan and the oven is the answer.
Crush a couple of garlic cloves to a paste with a little salt, and smear the paste on the meat. Turn the meat in a tbsp or two of olive oil, and squirt over the juice of half a lemon. Leave to marinate for an hour or more.
Put a grill pan over a high heat for at least five minutes. Pre-heat the oven to gas mark 8/230C. Scrape the marinade off the cutlets, and grill for about a minute each side - that should be enough to get them well browned. Transfer to an oven dish, pour over the marinade, throw in the lemon husk if you like, and put into the oven for five to 10 minutes, according to taste.
2 comments:
That was good with new Spring lamb. May try anchovy and rosemary in marinade next.
Yes, perfect time of year for it. Spices such as cumin would be nice, too.
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