Natural Lamb Chops Cutlet Recipe - ReCiPes
Stock Foto Natural lamb cutlet

Lamb loin – juicy and tender meat, which is cut into small meatballs and does not require long pickling. Such cutlets are fried in a matter of minutes. Leave them for about an hour in a marinade of lemon juice, olive oil, garlic, oregano (fresh or dried, which is at hand), so that the saturated meat is slightly imbued with a refreshing citrus-spicy aroma. It is best to grill, or use the oven in grill mode. The meat is very aromatic and festive. Serve with lemon wedges to sprinkle with juice.


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Time: 1 hour. 25 minutes
Complexity: easy
Servings: 4

Recipes use volumetric containers with a volume of:
1 cup (st.) – 240 ml.
3/4 cup (st.) – 180 ml.
1/2 cup (tbsp.) – 120 ml.
1/3 cup (st.) – 80 ml.
1/4 cup (st.) – 60 ml.
1 tablespoon (tbsp.) – 15 ml.
1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

  • 8 natural lamb cutlets (110 g each), cut off all visible fat
  • 1 tbsp. l olive oil
  • Zest of 1 lemon (approximately 0.5 tsp)
  • Juice of 1 lemon (approximately 2 tbsp. L.)
  • 2 tbsp. l finely chopped fresh oregano leaves or 2 tsp. dried oregano
  • 2 tbsp. l chopped garlic
  • 0.5 tsp salt
  • 1/4 tsp freshly ground black pepper

Recipe preparation:

  1. In a small bowl, mix together the first 7 ingredients. Put the lamb cutlets in a plastic bag on a ziplock and pour them with marinade. Stir the cutlets in a bag to evenly coat them. Pickle for 1 hour.
  2. Fry the meatballs on the grill or in the oven in a grill mode for 3-4 minutes on each side for a light roast.


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