Lamb Cutlets with Garlic Cream and Gremolata
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Lamb Cutlets with Garlic Cream and Gremolata
Recipe by Michael Weldon
Serves – 4
Prep Time – 10 mins
Cook Time – 20 – 25 mins
Ingredients
4 Lamb cutlets
Garlic Lemon Butter
4 garlic cloves, grated
2 sprigs thyme, leaves picked
150 g soft butter, cubed
1 lemon zest
Pinch of Coles pepper
Pinch of Coles sea salt
Garlic Cream
300 ml Coles cream
3 garlic cloves, smashed
Pinch of Coles sea salt
Pinch of Coles black pepper
Gremolata
1 bunch parsley, chopped
2 garlic cloves, diced
1 lemon, zest
½ cup Squeaky Gate extra virgin olive oil
Pinch of Coles sea salt
Method
In a bowl, mix together the garlic lemon butter ingredients.
On a frying pan tray, lay out the lamb cutlets gill side up. Spoon over the butter to make sure every mushroom has some butter on it.
Place into the oven and roast until golden and tender with the butter melting through the lamb cutlets.
In a small saucepan, combine the garlic cream ingredients and cook over gentle heat to reduce and infuse the cream with the garlic. Once thickened, turn off the heat but keep warm.
In a bowl, mix the gremolata ingredients together.
To serve, slice the lam into halves or thirds depending on the size. Spread out on a serving platter, then drizzle over the garlic cream and top with gremolata.
