Best 6 Lamb Cutlets Mediterranean Style Recipes
**Savor the Delights of Succulent Lamb Cutlets, Prepared with a Mediterranean Twist**
Indulge in a culinary journey to the sun-kissed shores of the Mediterranean with our enticing selection of lamb cutlet recipes. Embark on a tantalizing adventure as we present a delectable array of flavors, aromas, and textures that will leave your taste buds captivated. From the classic charm of grilled lamb cutlets with aromatic herbs to the vibrant flavors of Mediterranean-inspired marinades, each recipe promises a unique and satisfying experience.
**Grilled Lamb Cutlets with Mediterranean Herbs:**
Simplicity meets excellence in this classic preparation, where tender lamb cutlets are seasoned with a vibrant blend of Mediterranean herbs, garlic, and lemon zest. Grilled to perfection, these cutlets exude a smoky aroma and a delightful crust, while the tender meat yields to a juicy and flavorful interior.
**Lemon and Oregano Marinated Lamb Cutlets:**
Transport your senses to the vibrant shores of Greece with this zesty marinade. Succulent lamb cutlets bask in a fragrant bath of lemon juice, oregano, garlic, and olive oil, infusing them with a symphony of citrusy, herbal, and savory notes. Grilled or pan-fried, these cutlets promise a burst of Mediterranean sunshine in every bite.
**Lamb Cutlets with Roasted Vegetables and Feta:**
Experience a harmonious symphony of flavors in this colorful dish. Tender lamb cutlets share the spotlight with a vibrant medley of roasted vegetables, such as zucchini, tomatoes, and bell peppers, all seasoned with Mediterranean spices and herbs. Crumbled feta cheese adds a delightful tang and creaminess, creating a delightful balance of flavors and textures.
**Lamb Cutlets with Pistachio and Pomegranate Crust:**
Embark on a culinary adventure with this exotic and visually stunning recipe. A vibrant crust made from crushed pistachios, pomegranate seeds, and aromatic spices coats succulent lamb cutlets, creating a textural symphony. Grilled or roasted, these cutlets offer a delightful interplay of nutty, sweet, and savory flavors, leaving a lasting impression on your palate.
**Lamb Cutlets with Couscous and Harissa:**
Dive into the vibrant flavors of North Africa with this tantalizing dish. Tender lamb cutlets are grilled or pan-fried until perfectly cooked, then nestled atop a bed of fluffy couscous. A spicy and aromatic harissa sauce, made from roasted red peppers, cumin, and chili peppers, adds a vibrant kick to each bite, creating a harmonious blend of flavors and textures.
PERFECT ROASTED LEG OF LAMB
This easy no-fail roasted leg of lamb recipe, with a special Mediterranean seasoning, will give you the BEST lamb roast every single time! Remember, the best lamb leg is either cooked to perfect pink inside (internal temp somewhere around 130°F) or until the meat falls off the bone (internal temp somewhere around 175°F or beyond). Just avoid cooking your lamb to the in-between stage which can be tough. I like to cook some potatoes in the same pan to complete the meal. Add a big Mediterranean salad of your choice, you can't go wrong with Greek salad for this one.
Provided by Suzy Karadsheh
Categories Entree
Number Of Ingredients 17
Steps:
- Bring the leg of lamb to room temp. Take the leg of lamb out of the refrigerator and leave in room temperature for about 1 hour. In the meantime, prepare the remaining ingredients and make the lamb rub.
- Prepare the seasoning. To make the rub or seasoning, in a food processor, combine the rub ingredients. Blend until smooth. Set aside (or in the fridge, if preparing in advance).
- Salt the meat. When ready, pat the lamb dry and make a few slits on both sides. Season with salt and pepper.
- Sear the Lamb. Turn the oven on broil. Place the leg of lamb on a wire rack and put it directly on the top rack so that it's only a few inches away from the broiler element. Broil for 5-7 minutes on each side or until the leg of lamb is nicely seared. Remove from the oven, then adjust the oven temperature to 325 degrees F.
- Apply the seasoning or rub. When the lamb is cool enough to handle, insert the garlic slices in the slits you made earlier. Now cover the leg of lamb on all sides with the wet rub and place it in the middle of a roasting pan with an inside rack. Add two cups of water to the bottom of the roasting pan.
Nutrition Facts : Calories 514.5 kcal, Sugar 3 g, Sodium 129.3 mg, Fat 22.2 g, SaturatedFat 5 g, Carbohydrate 38.1 g, Fiber 6.1 g, Protein 41.5 g, Cholesterol 114.3 mg, UnsaturatedFat 15.5 g, ServingSize 1 serving
LAMB CUTLETS- MEDITERRANEAN STYLE
Tasty Mediterranean style marinated lamb cutlet. A recipe from an advertisement is a women's magazine. Suggested to serve with a Greek salad and tzatziki for full Greek style family meal for 4 people. Prep time does not include the one hour marinating time required
Provided by Jubes
Categories Lamb/Sheep
Time 20m
Yield 12 lamb cutlets, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Combine the Greek yogurt, garlic, lemon zest, lemon juice and freshly ground pepper and salt. Mix to combine.
- Add the lamb cutlets, combine. Cover and refrigerate for one hour.
- Chargrill the cutlets on a moderately high heat for 2-3 minutes on each side or until cooked to your liking.
- Suggested to serve with a Greek salad and tzatziki for a complete meal.
Nutrition Facts : Calories 6.8, Fat 0.1, Sodium 145.9, Carbohydrate 1.9, Fiber 0.5, Sugar 0.4, Protein 0.3
GRILLED MEDITERRANEAN-SPICED LAMB CHOPS
Steps:
- Gather the ingredients.
- In a large baking dish, combine all the ingredients-except for the lamb chops and salt-and mix until combined.
- Add the lamb chops and rub the seasoning mixture onto both sides. Cover and refrigerate for 4 hours, turning over the lamb chops halfway through. You can also let the lamb chops sit overnight.
- Preheat a grill, grill pan, or broiler. Remove the chops from the spice rub and salt both sides generously. Cook about 2 to 3 minutes per side for medium-rare. Let rest for 5 minutes before serving.
- Serve and enjoy.
Nutrition Facts : Calories 386 kcal, Carbohydrate 2 g, Cholesterol 98 mg, Fiber 0 g, Protein 31 g, SaturatedFat 12 g, Sodium 204 mg, Sugar 0 g, Fat 29 g, ServingSize 8 to 10 chops (4 to 5 servings), UnsaturatedFat 0 g
GRILLED MARINATED LAMB CUTLETS
The pomegranate molasses marinade gives lamb a delicious stickiness and a distinct zingy flavour
Provided by Good Food team
Categories Dinner, Main course
Time 2h
Number Of Ingredients 6
Steps:
- Mix together the pomegranate molasses, lemon juice, olive oil and chilli powder, then toss the cutlets in it. Cover and leave in a cool place for 2-3 hrs.
- When you are ready, heat the grill to high. Lift the cutlets out of the marinade and scrape what is left into a bowl. Mix the yogurt into the leftover marinade and add 1 tsp salt. Brush some of the mix over the cutlets on both sides and place on the grill tray - make sure it's about 5cm below the grill. Cook for 2-3 mins each side, brushing with additional yogurt mix when turning. The cutlets should be browned and just beginning to scorch. Serve with lemon wedges.
Nutrition Facts : Calories 635 calories, Fat 50 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 9 grams sugar, Protein 38 grams protein, Sodium 0.4 milligram of sodium
GARLICKY LAMB CUTLETS WITH SICILIAN-STYLE GREENS
Marinate lamb with rosemary, then serve with an asparagus, broad bean and spinach salad with juicy sultanas and tangy shallots
Provided by Sarah Cook
Categories Dinner, Lunch, Main course
Time 1h
Number Of Ingredients 11
Steps:
- Use a small sharp knife to poke a few holes in each lamb cutlet, then push in slivers of garlic and rosemary leaves. Rub all over with 1 tbsp of the olive oil and leave to marinate for up to a day in the fridge, or at room temperature for 30 mins.
- Put the remaining oil, the shallots and 1 rosemary sprig in a big frying pan. Gently cook until the shallots are very soft and golden. Remove the rosemary sprig and discard, then add the sugar, sherry vinegar and sultanas. Cook for another few mins to plump up the fruit, then stir in the pine nuts and set aside.
- Heat a big pan of water until boiling, then add the asparagus and broad beans for 1 1/2 mins. Tip in the peas, count to 10, then drain everything. Halve the asparagus spears lengthways.
- Heat the grill or a griddle pan and season the lamb. Warm up the shallot mixture, then tip in all the cooked veg, plus the spinach with some seasoning. Stir together and gently warm through while you grill or griddle the lamb for 1-2 mins each side or until cooked to your liking. Serve with the veg.
Nutrition Facts : Calories 753 calories, Fat 51 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 28 grams sugar, Fiber 10 grams fiber, Protein 35 grams protein, Sodium 0.5 milligram of sodium
LAMB CHOPS MEDITERRANEAN-STYLE
Provided by Pierre Franey
Categories dinner, main course
Time 20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Sprinkle the chops with salt and pepper.
- Heat the oil in a heavy skillet large enough to hold the chops in one layer. Add the chops and cook over medium heat until browned on one side, about 5 minutes. Turn, sprinkle with the thyme, and cook about 5 minutes more for rare, longer for medium or well done. Remove to a warm platter and keep warm.
- Pour off the fat from the skillet and add the eggplant and zucchini. Cook, stirring over high heat, until lightly wilted. Add the onions, garlic and cumin, and cook 2 minutes, stirring until wilted. Add the wine, tomatoes, bay leaf, olives and salt and pepper. Cook, stirring, and simmer for 5 minutes, adding any juices that have accumulated on the platter around the lamb chops. Continue cooking for 1 minute.
- Remove the bay leaf, sprinkle with the basil, and serve.
Nutrition Facts : @context http, Calories 543, UnsaturatedFat 25 grams, Carbohydrate 8 grams, Fat 48 grams, Fiber 3 grams, Protein 20 grams, SaturatedFat 20 grams, Sodium 737 milligrams, Sugar 3 grams
Tips:
- Select high-quality lamb cutlets: Look for cutlets that are bright red in color and have a good amount of marbling. Avoid cutlets that are pale or have a lot of connective tissue.
- Marinate the cutlets: Marinating the cutlets in a flavorful mixture of herbs, spices, and oil helps to tenderize them and infuse them with flavor. You can use a variety of marinades, but a simple mixture of olive oil, garlic, rosemary, and lemon juice is always a good choice.
- Cook the cutlets over medium-high heat: This will help to sear the outside of the cutlets and lock in the juices. Be careful not to overcook the cutlets, or they will become tough.
- Use a meat thermometer to ensure that the cutlets are cooked to your desired doneness: Lamb cutlets are best cooked to medium-rare or medium. Insert the thermometer into the thickest part of the cutlet and cook until it reaches your desired internal temperature.
- Serve the cutlets immediately: Lamb cutlets are best served hot off the grill. You can garnish them with fresh herbs, lemon wedges, or a drizzle of olive oil.
Conclusion:
Lamb cutlets are a delicious and versatile dish that can be enjoyed in a variety of ways. Whether you are grilling them, pan-frying them, or baking them, there is a recipe in this article that is sure to please everyone. So next time you are looking for a special meal to serve, give lamb cutlets a try. You won't be disappointed!
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