Marinated Lemon Lamb (Cutlets or Chops)
photo by Jostlori
- Ready In:
- 1hr 20mins
- Ingredients:
- 5
- Serves:
-
4
ingredients
- 4 lamb chops (or. enough lamb portions for 4 people)
-
Marinade
- 2 teaspoons balsamic vinegar
- 6 teaspoons olive oil
- 8 teaspoons lemon juice
- 2 teaspoons chopped rosemary
directions
- Mix the marinade ingredients together in a glas or ceramic bowl (Do not use a metallic bowl).
- Add the meat to the marinade and ensure all of the meat has been covered in the marinade.
- Cover the meat dish with clingwrap and refrigerate for one hour to marinate.
- Preheat pan, grill or BBQ to very hot.
- Cook lamb3-4 minutes each side , or to your preference.
- Cover the lamb and rest for a few minutes before serving.
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Reviews
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This couln't have been better!<br/>Thsi morning I bought some lamb and as I saw the recipe and the rosemary balsamico option I thought that I have to try it.<br/>The most lamb recipes I did included thyme or oregano and never balsamico.<br/>The meat turned out delicious, juicy and tasty.<br/>Thanks a lot for remember us to let the meat sit before :yummy!
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G-O-O-D!!! Ok, so my first experiment with Costa Rican lamb was, hmmmm, interesting. I tried two separate recipes to see what would happen. It turns out the lamb here is like the beef - tough. However, this recipe came out the most tender and the flavor was out of this world. I would like to try this again and increase the marinating time or add something that would tenderize a bit more. Maybe papaya or kiwi? But that is just because the meat is not very good here. This marinade on New Zealand lamb would be awesome. Made for ZWT8 - Australia. Thanks, Jubes!
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Made for ZWT Family Picks as 1 last effort to use our Icelandic lamb in the waning dys of the Tour, I added another way to use your recipe that was excellent & "erased" marinating time. Using a mixture of cutlets & chops (definitely in an amt greater than 4 portions), I made the marinade in a bowl, added the lamb & made sure it was well-coated as you directed. Then I dumped the mixture (marinade & meat) into my crockpot & cooked them together for 8 hrs on high, adding carrots at the "half". The lamb & carrots were very tender & well-flavoured, but I wasn't done. I used a rubber spatula to loosen the cooking "remnants", strained the crockpot liquid, returned it to the crockpot & added cous cous to absorb the luscious liquid. This method made for a terrific meal & all of it flavoured by the marinade. We loved it & your recipe. Thx for sharing it w/us. :-)
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RECIPE SUBMITTED BY
Jubes
Australia
Aussie Mum - gluten-free