Juicy Honey-Rosemary Lamb Cutlets | Ready in 30 Minutes

honey

🥗Healthier: agave syrup

💰Cheaper: maple syrup

Agave syrup is lower in calories and has a similar sweetness.

lamb cutlets

🥗Healthier: chicken breasts

💰Cheaper: pork chops

Chicken is leaner and more affordable than lamb.

Chop 2 tablespoons of fresh rosemary.

Add 2 tablespoons of honey into a mixing bowl.

Pour a good glug of olive oil into the bowl.

Add salt and black pepper to the mixture.

Finely chop 3 cloves of garlic and add them to the bowl.

Zest the whole lemon and add the zest to the bowl.

Juice the lemon and add the juice to the bowl.

Mix all the marinade ingredients together until well combined.

Add the lamb cutlets to the marinade, ensuring they are well coated.

Cover the bowl with glad wrap and refrigerate for at least 30 minutes, or overnight for better flavor.

After marinating, prepare the feta mousse by crumbling about 100g of feta into a bowl.

Add a little dash of milk to the feta and whip until smooth.

Whip 1/2 cup of cream to soft peaks.

Fold the whipped cream into the feta mixture gently to keep it airy.

Chop about 1/4 cup of chives and add them to the feta mousse along with a bit of salt and pepper.

Gently fold the chives into the feta mousse.

Remove the lamb cutlets from the fridge and grill them in a pan for a couple of minutes on each side until medium-rare.

Plate the cutlets on a serving board with a scoop of feta mousse.

Garnish the cutlets with extra rosemary and chives, and drizzle honey on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens