Tuesday, November 12, 2013


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

12 lamb cutlets, trimmed
2 springs, rosemary stems removed and chopped
2 tbsp. Tabasco sauce
3 tbsp. olive oil
Black pepper
400g baby potatoes,sliced
4 cloves garlic, finely sliced
120g green beans, topped and tailed

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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