How to Make: Patagonian Lamb Cutlets

lamb cutlets

🥗Healthier: chicken breast

💰Cheaper: pork chops

Chicken is leaner, while pork is more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola is more budget-friendly.

butter

🥗Healthier: ghee

💰Cheaper: margarine

Ghee is healthier, while margarine is a cost-effective alternative.

red wine

🥗Healthier: grape juice

💰Cheaper: cooking wine

Grape juice is non-alcoholic, while cooking wine is less expensive.

Marinate the lamb cutlets in olive oil, minced garlic, rosemary, thyme, salt, black pepper, and lemon juice for at least 1 hour.

Preheat the grill to medium-high heat.

Remove the cutlets from the marinade and let excess marinade drip off.

Grill the lamb cutlets for 4-5 minutes on each side for medium-rare, or until desired doneness is reached.

In the last minute of grilling, add a pat of butter on top of each cutlet to melt.

Remove the cutlets from the grill and let them rest for 5 minutes.

Meanwhile, prepare vegetables for grilling by tossing them in olive oil, salt, and pepper.

Grill the vegetables until tender and slightly charred, about 6-8 minutes.

Serve the lamb cutlets with grilled vegetables on the side.

Garnish with fresh parsley and a drizzle of balsamic vinegar before serving.

Cooking Techniques

Spice Level:

Allergens