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No. 0201 Mediterranean Members recipe

Garlic Rosemary Lamb Cutlets with Pepper Salad

Thick double-bone cutlets from a rack of lamb are rubbed with garlic, rosemary and cracked pepper, pan-seared to a golden crust and basted with foaming butter. They stand proudly beside a crunchy salad of sweet red, yellow and green peppers with onion and lemon. Ideal for a relaxed outdoor dinner.

4.8 from 21 cooks

Two seared lamb rack cutlets with crossed bones on a round wooden plate with pepper salad
Photo: Mayumi Maciel on Pexels
Prep
20 min
Cook
15 min
Total
35 min
Serves
2
Level
Medium
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Method 5 steps

Members recipe

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