Monday, January 21, 2013

Lamb cutlets with mustard and thyme


Easy fancy grilling - this is the recipe for you. My husband thinks I slave all day to make him this fancy Lamb dinner. I'm sure that this would taste just as yummy on lamb chops as well. I usually serve it with grilled asparagus and cous cous. Little does he know it takes about 10 minutes to assemble and less then 8 mins to cook! I have been known to make this Winter, Spring, Summer and Fall. It's a versatile dish and can even be made en masse for a dinner party. This recipe makes appetizers for 8 and dinner for 4. Put on your jacket and get outside to make this yummy dish.
Recipe from: Washington Post



Ingredients: 
2 medium cloves garlic, minced
3 tbsp olive oil
1 tbsp dijon-style mustard
2 tsp low fat mayo
several sprigs thyme or lemon thyme
fresh ground pepper
2 racks (1 3/4 to 2 lbs) lamb, preferable cold and frenched already
coarse kosher salt.

Directions: 

1. Make the marinade -  Add the oil, mustard, mayo, thyme and generous amount of black pepper.  Use a fork to ensure the ingredients are combined.

2. Trim the lamb racks and cut into cutlets (lamb ribs).  
3. Marinade the lamb in mixture for 15 minutes or more. I tend to try to do at least an hour.

4. Preheat grill to med high.  Cook on grill for 3-4 mins on each side.



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