Is there a more perfect match than lamb and rosemary? We think not, so we’ve paired them up in this delicious recipe, which is perfect for a family gathering.
Serves
4 people
Preparation
10 minutes
Cooking time
10 minutes
Ingredients
12 lamb cutlets, trimmed
2 tbsp olive oil
2 tsp chopped fresh rosemary
10g butter
2 bunches baby carrots, trimmed
1 tbsp honey
2 tsp finely grated lemon zest
1 garlic clove, chopped
2 tbsp finely chopped flat-leaf parsley
Method
- Heat char-grill to hot. Rub the cutlets with half the oil. Sprinkle with rosemary and season with sea salt and black pepper. Cook the cutlets for 2 minutes each side or until cooked to medium.
- Meanwhile, heat the remaining oil and butter in a large frying pan. Add the baby carrots and cook for 4-5 minutes, turning occasionally, or until just tender.
- Add honey and cook for another minute or until the honey caramelises.
- Combine lemon zest, garlic and parsley. Sprinkle over the carrots and lamb.
Serving suggestion
Steamed baby potatoes.
Note
Gremolata is a chopped herb condiment made of lemon zest, garlic and parsley.
