Herbed Citrus Marinated Lamb Cutlets

Marinated Lamb Cutlets

What better way to usher in the new year [and get back to giving the blog some attention] than to cook up something easy yet delicious?  These lamb cutlets that I made following the recipe from here were deliciously juicy and had us feeling like we had eaten at a fine dining restaurant. And yes, meat can be "Light and Refreshing". The orange is a very interesting addition which takes this to new levels. Make these and I am sure that you will agree.

Prep time: 5 min + overnight marination
Cook time: 25min
Total time:30min

Ingredients : Serves 4 as an appetizer

• 12 french lamb cutlets
• 1 small to medium sized orange
• 2 tbsp lemon juice
• zest of 1 lemon
• 4 cloves of garlic
• 2tbsp dried oregano
• 1.5 tsp salt
• 1 tsp freshly ground black pepper
• 1-2 tbsp olive oil

How I made the Herbed Citrus Marinated Lamb Cutlets

1. Using a hand scraper, grate the medium sized orange to get the zest.
2. Juice the orange
3. Pound the 4 cloves of garlic in a mortar and pestle
4. Mix the orange juice from 1 medium sized orange, orange zest, 2 tbsp of lemon juice including lemon zest, 1.5 tsp salt, minced 4 cloves of garlic and 1 tsp of freshly ground black pepper powder
5. Using a fork, prick a few holes in the 12 lamb cutlets to help ensure better marination
6. Place the lamb cutlets in a ziploc bag and pour the marinade over. Mix well and rub it in to ensure that all pieces are coated. Place the closed bag into the refrigerator overnight to marinade.
7. Remove the cutlets from the refrigerator at least 30 minutes prior to cooking
8. Preheat oven to 120 degree C
9. In a pan, heat 1-2 tbsp of olive oil
10. Place the lamb cutlets without crowding them and cook on high to seal the meat until there is a dark brown colouring on both sides. 
11. Place these on a baking tray and put in the oven for about 15-20 minutes.  I had used an airfryer and hence they needed just under 10 minutes

The resultant juicy, light and flavour packed lamb cutlets were gone in minutes.
We had this with braised red cabbage as a main.