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Black Pepper and
Maple Lamb Cutlets


LEVEL OF SKILL


PREPARATION


MARINADE


COOKING TIME


NUMBER OF SERVINGS

yumm!!

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.

INGREDIENTS

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

MARINADE

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

METHOD

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.

More Recipes


Whole Flounder with
Sauce Vierge

Beef Kebabs with
Chimichurri Sauce

Black Pepper Crab

Steak with Horseradish cream and potato cake

Copyright © 2019 Tucker Barbecues Recipes

Black Pepper and Maple Lamb Cutlets


LEVEL OF SKILL


PREPARATION


MARINADE


COOKING TIME


NUMBER OF SERVINGS

yumm!!

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.

INGREDIENTS

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

MARINADE

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

METHOD

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.

More Recipes


Whole Flounder with Sauce Vierge

Beef Kebabs with
Chimichurri Sauce

Black Pepper Crab

Steak with Horseradish cream and potato cake

Copyright © 2019 Tucker Barbecues Recipes

Black Pepper and
Maple Lamb Cutlets


LEVEL OF SKILL

PREPARATION

MARINADE

COOKING TIME

NUMBER OF SERVINGS

yumm!!

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.

INGREDIENTS


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

MARINADE

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

METHOD


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.

More Recipes


Whole Flounder with
Sauce Vierge

Beef Kebabs with
Chimichurri Sauce

Black Pepper Crab

Steak with Horseradish cream and potato cake

Copyright © 2019 Tucker Barbecues Recipes