Food type: Lamb


Hand-cut Lamb Loin Cutlets
½ pack fresh oregano
Cherry tomatoes, roughly chopped
2 cloves garlic, chopped
1 tsp balsamic vinegar
2 tsp olive oil
½ pack fresh oregano
Dried chilli flakes (optional)

Place the chillies, oregano and garlic in a mortar with a large pinch of coarse salt and pound with a pestle to make a rough paste. Stir in the balsamic vinegar and 1 teaspoon of the oil.
Place oregano, garlic and chili (optional) in a mortar and season generously, pound until mixed together like a paste. Stir in balsamic vinegar and add the oil.

Rub the mixture over the lamb until fully coated and put in the fridge to marinate for around 25 minutes.
Heat some oil in the pan at a medium heat and place the cutlets in when hot.

For medium cooked lamb, shallow fry for 5-7 minutes on each side until evenly browned but slightly pink in the centre. Serve the lamb with green beans and creamy mash.

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