Lamb cutlets with fig marinade.
Cook time: 4-5 mins | Prep time: 10 mins + resting | Serves: 6-8
Ingredients.
1 kg lamb cutlets
1/3 cup fig jam
2 garlic cloves, minced
40ml balsamic glaze
60ml olive oil
4 rosemary stalks, leaves removed
2 teaspoons sea salt
1 teaspoon cracked pepper
Serve:
caramelised onion
tzatziki
fresh rosemary
Method.
1. In between two pieces of baking paper, place batches of 4 lamb cutlets. Hit with a rolling pin to flatten the meat of the lamb cutlets. Repeat with remaining cutlets.
2. Place cutlets in a bowl with fig jam, garlic, balsamic vinegar, olive oil, rosemary, salt and pepper.
3. Coat lamb cutlets well, cover with clingfilm and refrigerate for 1 hour.
4. Heat a large fry pan or BBQ and cook lamb cutlets. 2 minutes on each side.
