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This is definitely my number one family pleaser, they won't be disappointed with this one! These lamb cutlets are extra juicy when cooked medium to well done. This dish utilises lemon and fresh rosemary, pair with FODBODS Rosemary and Sea Salt Nibbles to bring out the gorgeous strong flavour and aroma of the rosemary.
Tip 1: Cook these lamb cutlets on the stove to retain the juiciness.
Tip 2: Baste the cutlets with the leftover marinade from the plate halfway through cooking for extra flavour.
If you enjoyed this recipe, I would love to hear from you!
FODBODS Rosemary Lamb Cutlets (FODMAP Friendly)
Serves: 4 Prep Time: 10 mins Cook Time: 10 mins Total Time: 20 mins
¼ cup maple syrup
¼ cup onion and garlic infused olive oil
1 tsp Dijon mustard
2 tsp balsamic vinegar
1 tsp fresh ginger, grated
1 tsp lemon juice
1 sprig rosemary
12 lamb cutlets
Salt and pepper, to taste
2 tbsp FODBODS rosemary & sea salt nibbles, finely blended
To prepare the marinade, in a small bowl whisk together the maple syrup, olive oil, mustard, balsamic vinegar, ginger, lemon juice and rosemary. Set aside.
In a large bowl, add the lamb cutlets and pour over the marinade. With your hands, toss until evenly coated. Sit for 5 minutes.
On a large plate, spread out the marinated lamb cutlets and season both sides with salt and pepper. Evenly sprinkle over the blended FODBODS rosemary & sea salt nibbles.
In a large skillet over a medium to high heat, add the lamb cutlets in two batches. Cook each side for 3-5 minutes or unti desired level, I usually cook these medium to well done. Transfer to a plate.
Serve with a potato salad or salad. Enjoy!
Best eaten immediately, alternatively store in an airtight container in the fridge for up to 3 days.