MARINADE LAMB CUTLETS

Lambs are delicious and nutrient- rich food and it is a natural choice. Serve up with a class lamb dish with rosemary, potatoes and beans filled with Tabasco sauce. Simply amazing dish.

Preparation time: 15 minutes

Cooking time: 15 minutes

INGREDIENTS:

12 lamb cutlets, trimmed

2 springs, rosemary stems removed and chopped

2 tbsp. Tabasco sauce

3 tbsp. olive oil

Salt

Black pepper

400g baby potatoes,sliced

4 cloves garlic, finely sliced

120g green beans, topped and tailed

PROCEDURE:

1. Marinate the cutlets in the chopped rosemary, Tabasco sauce, 1 tbsp. olive oil, salt and pepper.

2. Toss the potatoes and garlic in one tbsp. olive oil and cook on the barbecue flat plate or in

fry pan, over a high heat until golden brown.

3. When cooked, seasoned with Tabasco sauce, salt and pepper.

4. Cook the lamb cutlets on a barbecue grill over high heat for approximately 5 minutes on each side until medium rare.

5. Remove from the heat and allow to rest for 3-5 minutes.