garlic lamb cutlets with mustard mint sauce

Name: garlic lamb cutlets with mustard mint sauce
Total time: 1 h
Yield: 4 Servings
Ingredients: 16 lamb cutlets, trimmed of any fat; 12 cloves garlic, peeled; 6 roasting potatoes (yukon gold or russet), sliced in ¼ inch pieces; 1 medium zucchini, cleaned and sliced in ¼ inch round or angular pieces; 1 tablespoon rosemary leaves, finely chopped; 2 tablespoons olive oil, more for searing the lamb; sea salt and pepper, for seasoning; 6 mint leaves, finely chopped chopped; 1- 1 1/2 tablespoons Dijon mustard; 1- 1 1/2 tablespoons honey; 2-3 tablespoons olive oil

Lamb can taste gamey, and for this reason many people do not enjoy eating it, and I used to be one of them. The important part of really enjoying lamb is making sure that you have a good piece of meat. New Zealand lamb is fantastic and spring lamb in England during the month of April and May could not be better. New Zealand lamb is often frozen and then thawed at the butcher- no worries it should still be delicious.

The mint in the recipe cuts some of the stronger flavors often found in lamb while the mustard adds a bit of tartness. What is best of all, is the juices of the lamb seep into the potatoes and zucchini creating a delicious melody of flavors!

garlic lamb cutlets with mustard mint sauce

Posted by Barbara

Ingredients

Recipe serves: 4

	16 lamb cutlets, trimmed of any fat
	12 cloves garlic, peeled
	6 roasting potatoes (yukon gold or russet), sliced in ¼ inch pieces
	1 medium zucchini, cleaned and sliced in ¼ inch round or angular pieces
	1 tablespoon rosemary leaves, finely chopped
	2 tablespoons olive oil, more for searing the lamb
	sea salt and pepper, for seasoning
	mustard mint sauce
	6 mint leaves, finely chopped chopped
	1- 1 1/2 tablespoons Dijon mustard
	1- 1 1/2 tablespoons honey
	2-3 tablespoons olive oil

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thoughts&stories

lamb chops cooking temperature

125F rare, 130 medium-rare, 135 medium, 145 or high well done

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Posted by Barbara

time
1 hour
serves
4
skill level
Easy

Ingredients

16 lamb cutlets, trimmed of any fat
12 cloves garlic, peeled
6 roasting potatoes (yukon gold or russet), sliced in ¼ inch pieces
1 medium zucchini, cleaned and sliced in ¼ inch round or angular pieces
1 tablespoon rosemary leaves, finely chopped
2 tablespoons olive oil, more for searing the lamb
sea salt and pepper, for seasoning
mustard mint sauce
6 mint leaves, finely chopped chopped
1- 1 1/2 tablespoons Dijon mustard
1- 1 1/2 tablespoons honey
2-3 tablespoons olive oil

Directions

1 Done	LAMB PREP, one day or a few hours before Salt each piece of lamb with salt on both sides. Refrigerate.
2 Done	Remove from the refrigerator one hour before ready to use.
3 Done	mustard mint sauce Add mint, mustard, honey and 2 tablespoons olive oil in a small bowl and mix well until blended together. Taste and add more olive oil, honey or mustard based on your preference. Set aside until ready to use.
4 Done	POTATOES & VEGETABLES Preheat the oven to 425F.
5 Done	Place the garlic, potatoes, zucchini, rosemary, salt & pepper in a large baking dish. Toss to coat.
6 Done	Roast for 20 minutes.
7 Done	lamb While vegetables are roasting, place a large saute/skillet pan over medium-high heat, and brown the lamb cutlets on both sides. You may want to add a little oil to the pan.
8 Done	After browning, brush each cutlet with the mustard mint sauce. You can do this a few hours in advance and then finish off before serving.
9 Done	Remove vegetables from the oven, place lamb cutlets in a single layer in the dish and continue to roast for another 8-10 minutes (for medium rare), or until the potatoes feel soft and cooked.
10 Done	to serve Serve with the mustard mint sauce on the side.