The combination of lamb cutlets (heaven on a stick) with the sweetness of maple syrup will have these disappearing like hot cakes.
You need to be careful barbecuing anything with a high sugar content like maple syrup or sweet commercial marinades, because the sugar will burn
– see below.
16 lamb cutlets, trimmed of excess fat
1 butter lettuce
12 cherry tomatoes, halved
1 red onion, very finely sliced
2 tablespoons olive oil
sea salt, to taste
½ cup (125 ml) maple syrup (real, not fl avoured)
2 tablespoons coarsely ground black pepper
1 tablespoon rosemary leaves, very fi nely chopped
1 tablespoon olive oil
1. Combine the marinade ingredients in a shallow glass or ceramic bowl and add the lamb cutlets, turning to coat thoroughly. Cover with plastic film and leave to marinate in a cool place (not the fridge) for half an hour.
2. Cook cutlets on a preheated chargrill over medium–high heat for about 2 minutes on each side, turning a few times so the maple syrup doesn’t burn and blacken, until the lamb is medium-rare, or until done to your liking. Remove the cutlets to a bowl and rest, loosely covered, for about 5 minutes before serving.
3. Arrange the lettuce on a large serving platter and scatter the tomatoes and onion over the top. Drizzle the oil over the salad and put the lamb cutlets on top, spooning over any remaining juices from the resting process and adding a generous sprinkle of salt.
The combination of lamb cutlets (heaven on a stick) with the sweetness of maple syrup will have these disappearing like hot cakes.
You need to be careful barbecuing anything with a high sugar content like maple syrup or sweet commercial marinades, because the sugar will burn
– see below.
16 lamb cutlets, trimmed of excess fat
1 butter lettuce
12 cherry tomatoes, halved
1 red onion, very finely sliced
2 tablespoons olive oil
sea salt, to taste
½ cup (125 ml) maple syrup (real, not fl avoured)
2 tablespoons coarsely ground black pepper
1 tablespoon rosemary leaves, very fi nely chopped
1 tablespoon olive oil
1. Combine the marinade ingredients in a shallow glass or ceramic bowl and add the lamb cutlets, turning to coat thoroughly. Cover with plastic film and leave to marinate in a cool place (not the fridge) for half an hour.
2. Cook cutlets on a preheated chargrill over medium–high heat for about 2 minutes on each side, turning a few times so the maple syrup doesn’t burn and blacken, until the lamb is medium-rare, or until done to your liking. Remove the cutlets to a bowl and rest, loosely covered, for about 5 minutes before serving.
3. Arrange the lettuce on a large serving platter and scatter the tomatoes and onion over the top. Drizzle the oil over the salad and put the lamb cutlets on top, spooning over any remaining juices from the resting process and adding a generous sprinkle of salt.
The combination of lamb cutlets (heaven on a stick) with the sweetness of maple syrup will have these disappearing like hot cakes.
You need to be careful barbecuing anything with a high sugar content like maple syrup or sweet commercial marinades, because the sugar will burn
– see below.
16 lamb cutlets, trimmed of excess fat
1 butter lettuce
12 cherry tomatoes, halved
1 red onion, very finely sliced
2 tablespoons olive oil
sea salt, to taste
½ cup (125 ml) maple syrup (real, not fl avoured)
2 tablespoons coarsely ground black pepper
1 tablespoon rosemary leaves, very fi nely chopped
1 tablespoon olive oil
1. Combine the marinade ingredients in a shallow glass or ceramic bowl and add the lamb cutlets, turning to coat thoroughly. Cover with plastic film and leave to marinate in a cool place (not the fridge) for half an hour.
2. Cook cutlets on a preheated chargrill over medium–high heat for about 2 minutes on each side, turning a few times so the maple syrup doesn’t burn and blacken, until the lamb is medium-rare, or until done to your liking. Remove the cutlets to a bowl and rest, loosely covered, for about 5 minutes before serving.
3. Arrange the lettuce on a large serving platter and scatter the tomatoes and onion over the top. Drizzle the oil over the salad and put the lamb cutlets on top, spooning over any remaining juices from the resting process and adding a generous sprinkle of salt.
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