| Servings | serves |
Ingredients
- 40 grams Butter
- 1 1/2 tablespoons Extra Virgin Olive Oil
- 2 teaspoons Dried Oregano
- Sea Salt and Black Pepper to season
- 2 tablespoons Olive Oil
- 1 Onion thinly sliced
- 1 Garlic Clove crushed
- 12 Lamb Cutlets
- 1/4 cup Continental Parsley finely chopped
- 1 teaspoon Rosemary Leaves finely chopped
- 2 Lemons
- 2 Potatoes peeled
Ingredients
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Instructions
- Combine oil, garlic, herbs and juice of 1 lemon in a shallow ceramic dish. Add cutlets and turn to coat well with marinade. Set aside for 30 minutes.
- Meanwhile, thinly slice potatoes, stack slices and cut into thin shreds. Season with salt and pepper. Heat butter and oil in a medium frying pan over medium heat. Drop spoonfuls of potato into pan and spread out roughly. Cook for 3-4 minutes each side until golden and crisp. Keep warm.
- Preheat a barbecue hotplate until hot. Remove cutlets from marinade and season both sides well with salt and freshly ground pepper.
- Cutlets on the hotplate for 3 minutes each side, or slightly longer if thick. Transfer to a large plate and squeeze remaining lemon over hot cutlets. Serve with potato rosti and green salad.
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