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Lamb cutlets with white wine and rosemary

by wiki
10 April, 2019
in Dinner
0
Lamb cutlets with white wine and rosemary
Lamb cutlets with white wine and rosemary
  • 0:13 Prep
  • 0:06 Cook
  • 4 Servings
  • Capable cooks

Ingredients

  • 2 cloves garlic, crushed
  • 1 teaspoon finely grated lemon rind
  • 1/4 cup white wine
  • 1/3 cup olive oil
  • 1 tablespoon chopped rosemary
  • salt and cracked black pepper
  • 12 lamb cutlets, trimmed

Salad

  • 2 tomatoes, seeded and chopped
  • 1/4 cup kalamata olives
  • 2 tablespoons feta, crumbled

Method

  • Step 1
    Combine garlic, lemon rind, wine, rosemary, oil, salt and pepper in a bowl. Add cutlets and toss to coat. Cover and refrigerate for 10 minutes.
  • Step 2
    Meanwhile, combine tomatoes, olives and fetta. Drizzle with olive oil and set aside.
  • Step 3
    Heat a grill or hot plate to medium high heat. Cook the cutlets for 3 minutes on each side or until cooked to your liking.
  • Step 4
    Serve with tomato salad.
  • Low carb
  • Low sugar

Nutrition

  • 2113 kj

    Energy

  • 38g

    Fat Total

  • 11g

    Saturated Fat

  • 2g

    Fibre

  • 37g

    Protein

  • 125mg

    Cholesterol

  • 354.3mg

    Sodium

  • 2g

    Carbs (sugar)

  • 3g

    Carbs (total)

All nutrition values are per serve

Notes

Dried or fresh rosemary is one of the most commonly used herbs in Mediterranean cooking. It is perfect for lamb, whether roasted, marinated or barbecued. Tender lamb cutlets can be substituted with chump or loin chops.

  • Author: Kate Murdoch
  • Image credit: Oliver Ford
  • Publication: Taste.com.au

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