Directions

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  1. Trim the fat off the lamb cutlets.
  2. Wash and pat dry with a paper towel.
  3. In a ziplock bag add all the ingredients and mix.
  4. Place the lamb cutlets in the bag. Seal and shake to evenly coat all the meat. Refrigerate the steaks and let marinate for 30 mins – 1 hour.
  5. Heat 1 tbsp olive oil and 1 tbsp butter in a large frying pan.
  6. Using tongs fish the cutlets out of the ziplock bag and place in the hot pan.
  7. Sear both sides of the lamb on high heat. Then reduce heat to medium and continue to cook for another 15 minutes (or until done and lightly charred).
  8. Take the lamb off the heat and let rest for a few minutes.
  9. Serve the lamb with mashed potatoes and green beans.