August 14, 2015 by dgarnett2013
Lamb cutlets Scottadito: Kitchen Memories by Lucy Boyd
- 12 best-end lamb cutlets, un-chined, fat removed from the bones
- 1 tab extra-virgin olive oil
- 2 lemons, cut into quarters
- salt and black pepper
Place the lamb cutlets on a board and cover with a piece of greaseproof paper.
Using a meat tenderiser mallet or the rounded end of a rolling pin, gently beat the lamb out until it is half its original thickness.
Heat the griddle pan until smoking hot. Season the cutlets with the salt and pepper, then place on the smoking-hot grill for 1 – 2 minutes on each side, pressing them down as they cook.
Drizzle with the extra virgin olive oil, then serve straight away with lemon quarters.
Delicious with a simple tomato salad in the summer or grilled radiccio in winter with some borlotti beans.
Made the day Rose did her musical workshop show.