At this time, Lamb cutlets are expensive, so always use a full-proof Method to cook them so they’re not over-cooked tough and/or taste less.
Ideally you should season your cutlets at least 1 hour prior to cooking. Caribbean cooks would do this part in the morning and place the seasoned meat to marinate in the fridge for hours.
- 3 tbsp. crushed garlic
- 1 Tbsp. Sazon spice mix
- 1 tbsp. Adobo spice mix
- Rosemary, thyme, parsley dried herbs
- canola oil
- 1 tbsp. lemon juice
- pepper + salt to taste
Grill them on the bar-bee or Fry them in a cast iron pan on the stove. There’s not set time as it will rely upon the size and thickness of the cutlets you buy. They average to about 7-9 minutes on each side.
Server with a Greek salad, or Veges. Tonight it’s veges, fried potato, corn, carrots, broccolini
serve with gravy and mint sauce.
Bon Manger!
Grande Mangeur 