Monday, July 6, 2009

Grilled Lamb Cutlets

I like to grill because carcoal is giving a certain flavor. Maybe not neccessarily to the food, but sure the smell of it fills the air in summer. Grilled lamb cutlets have the advantage, that they are smaller in size than any other meat. So you can eat more of them or eat different things. The mediterranean marinade is adding a wonderful flavore to the lamb. You will always have some marinade left. I drizzle some of the grilled cutlets.

© All rights reserved, Thorsten Kraska, 2009

1 - 2 garlic cloves
2 rosemary sprigs
4 thyme sprigs
1 chilli pepper
olive oil
salt and pepper
10 Lamb cutlets

Note on amounts: you can take a bit more or less of the herbs, if you like. The amount of chilli peppers depends on how hot they are and how hot you like it. I used a medium sized chilli.


  1. Chop the leaves of the herbs as small as you like them. Half the chilli lenghtwise and remove the seeds. Cut the chilli into small pieces. slice the garlic cloves or just cut them lengthwise.
  2. Mix everything with about 100 mL olive oil. Add the cultes and cover them with olive oil mixture. Put the cutlest in a bowl (or suited container), add the mixture and enough oilive oil to cover the cutlets. Use a conatiner as samll as possible.
  3. Let the cutlets marinade for a few hours or over night.
  4. Pre-heat the grill.
  5. Remove cutlets from marinade and let marinade drip off. Put them on the hot grill and grill them a few minutes on each side. Depending on how thick they are, it will take about 3 to 4 minutes from each side.
  6. Serve the cutlets hot with salt and pepper. If you like you can drizzle some of the oil marinade over them.

1 comment:

Free Credit Score said...

Oh my goodness. That looks so mouth-watering to me. I am a big lamb eater. Thanks for the tips.