Marinated Lamb Cutlets
Tender and flavorful, these Marinated Lamb Cutlets are a showstopper dish perfect for any occasion. Featuring a zesty marinade made with olive oil, fresh rosemary, garlic, lemon juice, and a hint of honey for sweetness, these lamb cutlets are infused with bold, aromatic flavors. Ground cumin and paprika add a warm, earthy depth, while the grill imparts a smoky char that takes the dish to the next level. Ready in just 25 minutes of active cooking and preparation, this recipe is ideal for busy weeknights or weekend gatherings. Serve these succulent lamb cutlets with roasted vegetables or a crisp green salad for a complete, restaurant-quality meal. Garnished with freshly chopped parsley for a vibrant finish, this dish is sure to impress your guests while being simple enough for a family dinner. Perfect for lovers of Mediterranean cuisine and grilling, these Marinated Lamb Cutlets will quickly become a favorite in your recipe collection.
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Recipe Information
Ingredients
- 8 pieces Lamb cutlets
- 3 tablespoons Olive oil
- 2 sprigs Fresh rosemary
- 4 cloves Garlic cloves
- 2 tablespoons Lemon juice
- 1 teaspoon Ground cumin
- 1 teaspoon Ground paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Honey
- 2 tablespoons Fresh parsley (for garnish)
Instructions
Place the lamb cutlets in a large, shallow dish.
In a small mixing bowl, combine the olive oil, freshly chopped rosemary leaves, minced garlic, lemon juice, ground cumin, ground paprika, salt, black pepper, and honey. Whisk until well combined to create the marinade.
Pour the marinade over the lamb cutlets, ensuring each piece is evenly coated. Cover the dish with plastic wrap and refrigerate for at least 1 hour, or preferably overnight for deeper flavor.
Heat a grill pan or outdoor grill over medium-high heat. Lightly oil the grates or pan to prevent sticking.
Remove the lamb cutlets from the marinade and allow any excess to drip off. Discard the remaining marinade.
Cook the lamb cutlets for 3-4 minutes on each side, or until they reach your desired level of doneness. For medium-rare, aim for an internal temperature of 145°F (63°C).
Once cooked, transfer the cutlets to a plate and let them rest for 5 minutes to retain their juices.
Garnish with freshly chopped parsley before serving. Serve with a side of roasted vegetables or a crisp green salad for a complete meal.
Nutrition Facts
Calories |
2445 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.9 g | 240% | |
| Saturated Fat | 70.6 g | 353% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 640 mg | 213% | |
| Sodium | 2947 mg | 128% | |
| Total Carbohydrate | 15.5 g | 6% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 6.8 g | ||
| Protein | 161.9 g | 324% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 63 mg | 5% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 2050 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
