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Marinated Lamb Cutlets

Lamb

Notes

Special Hints or Tricks
Before you start your barbeque, make sure you have already taken the cutlets from outside the fridge so they sit a few minutes to reach room temperature. Making sure your barbeque is quiet hot, wipe it down with paper towels. You’ll find this will help remove anything that may have been missed when last cleaned as well as dust. You can either re-oil your barbeque or if you have marinated food, just start cooking.
After searing your cutlets and are about to squeeze the juice of the lemon, rub the cutlets on to the hot plate and into the juice sizzling on the plate. You will find the cutlets gain a golden colour and become very very tasty.
Also, if you are basting any other meat, try using rosemary sprigs dipped in oil rather than a brush.

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» Top Wine Matches For This Recipe

Angus Hughson

Cabernet Sauvignon, Merlot and Shiraz are the best wines to pair with Marinated Lamb Cutlets.

 
 

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