Costolette di agnello - la ricetta della chef Adelaide Michelini

lamb cutlets

🥗Healthier: chicken thighs

💰Cheaper: pork chops

Chicken thighs are leaner, while pork chops are often less expensive.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and provides a similar richness.

balsamic vinegar

🥗Healthier: red wine vinegar

💰Cheaper: apple cider vinegar

Red wine vinegar adds acidity without the cost of balsamic.

fresh thyme

🥗Healthier: dried thyme

💰Cheaper: none

Dried thyme is more accessible and has a longer shelf life.

Marinate lamb cutlets with garlic, rosemary, olive oil, lemon juice, salt, and black pepper for at least 30 minutes.

Heat a grill or skillet over medium-high heat until hot.

Add butter to the skillet or brush the grill with oil.

Place marinated lamb cutlets in the skillet or on the grill.

Cook for 4-5 minutes on each side for medium-rare, until browned and cooked through.

Remove cutlets from heat and let rest for 5 minutes.

Chop parsley and mix with red pepper flakes and lemon zest for garnish.

Drizzle balsamic vinegar over the cutlets before serving.

Serve with a side of roasted vegetables or a fresh salad.

Optionally, deglaze the pan with white wine after cooking for a sauce.

Serve cutlets on a platter, garnished with parsley mixture and thyme.

Cooking Techniques

Spice Level:

Allergens