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.
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