Lamb, one of the most delicious red meats, is an indispensable part of our culinary culture. Especially in the spring months, lamb meat becomes even more delicious as the animals go out to graze. So, now is the season for lamb, which is accepted as the most delicious and healthiest among red meats. Then let's crown it with a nice marinade and prepare a feast.
It is not at all difficult to cook lamb meat at home, like the Turkish delight you eat in restaurants, just preparing the marinade a little in advance and keeping the meat in the marinade is more than enough to get great results. For cutlets, you need boneless meat obtained from the very end of the lamb's breast, closest to the arm. Your butcher will prepare this meat for you by slicing it thinly and flattening it, all you have to do is dice it. Bon appetit in advance.
- 500 grams of lamb cutlet meat
- 2 tea glasses of olive oil
- 5 cloves of garlic
- 1 teaspoon of ground red pepper
- 1 teaspoon dried thyme
- 1 teaspoon of salt
- 1 teaspoon black pepper
How to Make Lamb Cutlet Recipe?
- Take olive oil in a deep bowl, grate the garlic and add the spices.
- Put the meat in this marinade you prepared and knead it well with your hands to ensure that the marinade penetrates all over the meat.
- Cover the container with stretch film and leave it in the refrigerator for at least 2 hours.
- When it is time to cook the meat, if possible, put a cast iron pan on the stove and heat the pan for about 10 minutes. When the cast iron pan gets hot and smoke starts coming out, turn the heat down and add the meat to the pan.
- Cook each piece for about 4 minutes, turning every 15 seconds. This will allow you to get a medium rare meat. If you want it more cooked, you can extend the cooking time.
- Place the cooked meat in a steel pot and let the meat rest for about 5 minutes with the lid of the pot closed before serving.
- Roast the tomatoes and peppers you cut in half in the still hot cast iron pan.
- Serve the lamb cutlets with rice pilaf, roasted tomatoes and peppers.