Description
Delicious grilled lamb cutlets marinated with garlic and rosemary, served over a bed of fresh baby greens.
Ingredients
Scale
- 1 pound lamb cutlets
- 3 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried rosemary)
- 2 tablespoons olive oil
- Salt and pepper to taste
- 4 cups baby greens (such as arugula, spinach, or mixed greens)
- 1 tablespoon balsamic vinegar
- 1 tablespoon lemon juice
Instructions
- In a small bowl, combine minced garlic, chopped rosemary, olive oil, salt, and pepper to create a marinade.
- Place the lamb cutlets in a shallow dish and pour the marinade over them, ensuring they are well coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
- Preheat your grill or grill pan over medium-high heat.
- Remove the lamb cutlets from the marinade and let any excess drip off. Discard the remaining marinade.
- Grill the lamb cutlets for about 3-4 minutes on each side for medium-rare, or until they reach your desired doneness.
- While the lamb is grilling, in a large bowl, toss the baby greens with balsamic vinegar, lemon juice, and a pinch of salt and pepper.
- Once the lamb cutlets are done, let them rest for 5 minutes before serving.
- Serve the grilled lamb cutlets over the dressed baby greens.
Notes
- For a spicier kick, add a pinch of red pepper flakes to the marinade.
- Substitute the lamb cutlets with chicken thighs or pork chops for a different flavor profile.
- Prep Time: 30 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 0g
- Sodium: varies
- Fat: 22g
- Saturated Fat: varies
- Unsaturated Fat: varies
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: varies
- Protein: 28g
- Cholesterol: varies