How to Cook Lamb Cutlets recipe | Original Naked Chef

Brush olive oil on one side of the lamb cutlets.

Season the first side with black pepper, salt, garlic granules, and fresh rosemary, patting the mixture in.

Turn the cutlets over and repeat the seasoning on the other side.

Heat a heavy-duty cast iron pan on medium-high until it's smoking.

Place the lamb cutlets skin side down in the pan and cook for 2 minutes.

After 2 minutes, use tongs to flip the cutlets and cook for 1 minute on the other side.

Flip the cutlets again and cook for another minute.

Continue flipping the cutlets every minute for a total of 2 minutes on each side, adjusting cooking time for desired doneness.

Once cooked, remove the cutlets from the pan and let them rest for 5 minutes.

Prepare a salad with mixed greens, chopped cherry tomatoes, horseradish, pomegranate seeds, olive oil, balsamic vinegar, salt, and optional red onion and fresh mint.

Serve the rested lamb cutlets with the salad.

Equipment Needed

Spice Level: