Combined garlic, rosemary, thyme, cayenne, and salt. Pour in olive oil and pulse into a paste. Rub the paste on both sides of the lamb chops and let them marinate for 15 mins in the refrigerator. Remove from refrigerator and allow the chops to come to room temperature; it will take about 20 minutes.
Heat a grill pan over high heat until almost smoking, add the chops and sear for about 2 minutes. Flip the chops over and cook for another 3 minutes for medium-rare and 3 1/2 minutes for medium.
I served with roasted sweet corns ,purple sweet potato and baby carrots.
Have a great lunch!!!! The lamb is so fresh , juicy and tasty. The smell is so great like I was in Australia.
2015-12-17 08:54:46 UTC
gabriele rambaldi said:
A bit on the fat side but very tender. No need of salt nor oil pretty tasty au naturel!
2015-12-16 10:35:11 UTC
Kompit Panasupon said:
love the lamb rack cutlet. very tender. I usually just marinade in pepper, garlic, rosemary, and olive oil for an house before grilling it 3.5 mins on each side on the BBQ.
2015-12-14 04:47:35 UTC
Marc Klein said:
Best lamb cutlets I have ever had. Will order again.