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Sweet Rosemary Cutlets

Meat.Bible's picture
Ingredients
  Double lamb cutlets 12 Small (Allow 2 Double Cutlets Per Serve)
  Rosemary sprigs 24 Small
For honey and wine marinade
  Red wine 8 Fluid Ounce (Use 1 Cup Or 250 Milliliter)
  Honey 3 Fluid Ounce (Use 1/2 Cup Or 90 Milliliter)
  Wholegrain mustard 2 Tablespoon
  Crushed black peppercorns To Taste
Directions

GETTING READY
1. Preheat barbecue to a high heat.

MAKING
2. To prepare the cutlets, in the thin outer fat covering of each make 2 slits, insert a rosemary sprig into each one and place in a shallow dish.
3. To make marinade, in a bowl mix wine, honey, mustard and black peppercorns to taste to combine.
4. Over the cutlets pour marinade, turn to coat and marinate for 40 minutes.
5. Draining the cutlets, place on oiled barbecue grill and cook for 4-5 minutes each side until cooked to your liking.

SERVING
6. Serve the cutlets with tangy and spicy sauce if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Barbecue
Interest: 
Holiday
Ingredient: 
Lamb
Preparation Time: 
15 Minutes
Cook Time: 
60 Minutes
Ready In: 
0 Minutes
Servings: 
6

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