Best 5 Lamb Cutlets Marina Recipes

Lamb cutlets are a delicious and versatile cut of meat that can be cooked in a variety of ways. Whether you prefer grilling, pan-frying, or baking, there is a recipe out there to suit your needs. With so many options to choose from, finding the best recipe for lamb cutlets marina can be a challenge. To help you make the most of this delicious cut of meat, we have compiled a list of our favorite recipes, complete with step-by-step instructions and helpful tips. From classic marinades to unique rubs, these recipes are sure to tantalize your taste buds and leave you craving more.

Here are our top 5 tried and tested recipes!

MARINATED LAMB CUTLETS

Marinated Lamb Cutlets image

Young tender Australian lamb at its best. Tasty little lamb cutlets to grill, broil or pan fry. Prep doesn't include marinating.

Provided by Fairy Nuff

Categories Lunch/Snacks

Time 20m

Yield 12 cutlets, 4 serving(s)

Number Of Ingredients 6

Ingredients

1/2 cup barbecue sauce
1/4 cup red wine
1 tablespoon fresh rosemary, chopped
1 onion, thinly sliced
2 garlic cloves, thinly sliced
12 lamb cutlets

Steps:

Combine all ingredients, except lamb, in a non-metallic dish. Add lamb, cover and refrigerate overnight.
Grill or fry the cutlets over medium heat for 5 minutes each side (for medium-rare) or until cooked to your liking, basting with the marinade a few times for the first 8 minutes.
Season with pepper and garnish with chopped parsley.

Nutrition Facts : Calories 50.3, Fat 0.6, SaturatedFat 0.1, Sodium 256.5, Carbohydrate 7.8, Fiber 0.8, Sugar 2.5, Protein 0.9

LAMB CUTLETS MARINA

Lamb Cutlets Marina image

Make and share this Lamb Cutlets Marina recipe from Food.com.

Provided by Kate in Katoomba

Categories Lamb/Sheep

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

light olive oil, for baking
12 lean lamb cutlets
3 cloves garlic, crushed
1 tablespoon grainy mustard
2 tablespoons fresh rosemary, chopped
maldon sea salt
cracked pepper

Steps:

Preheat oven to 200c.
Sprinkle olive oil over the base of the baking dish.
Lay cutlets in the dish, rubbing them with the oil.
Cover cutlets with crushed garlic, mustard and rosemary, then season with the salt and pepper.
Place in the oven and cook for 25-30 minutes, turning once, until the cutlets ar browned and crispy.
If desired, serve on a bed of couscous with your favourite steamed vegetables.

MARINATED LAMB CHOPS

Marinated Lamb Chops image

Provided by Valerie Bertinelli

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1 cup olive oil, plus more for brushing
1/2 cup aged balsamic vinegar
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh rosemary
1 teaspoon ground cumin
4 cloves garlic, finely chopped
1/2 cup chopped fresh mint
16 small lamb chops (about 3 1/2 pounds), Frenched
Kosher salt and freshly ground black pepper
2 tablespoons lemon zest plus 2 tablespoons juice

Steps:

Whisk together the oil, balsamic vinegar, parsley, rosemary, cumin, garlic and 2 tablespoons mint in a medium bowl. Place the lamb into a resealable plastic bag and pour half of the marinade over the lamb. Season with salt and pepper, seal the bag and refrigerate for 1 to 2 hours.
Add the lemon zest and juice and remaining 6 tablespoons mint to the remaining marinade and whisk to combine. Season with salt and pepper and set aside.
Heat a large grill pan over medium-high heat until very hot; lightly brush with oil.
Remove the lamb from the bag, letting the excess marinade drip off (discard the marinade). Season with salt and pepper. Grill the chops, turning once, about 3 minutes per side for medium-rare.
Serve the chops with the reserved marinade.

GRILLED MARINATED LAMB CUTLETS

Grilled marinated lamb cutlets image

The pomegranate molasses marinade gives lamb a delicious stickiness and a distinct zingy flavour

Provided by Good Food team

Categories Dinner, Main course

Time 2h

Number Of Ingredients 6

Ingredients

2 tbsp pomegranate molasses
juice ½ lemon , plus wedges to serve
1 tbsp olive oil
1 tsp chilli powder
4-6 lamb cutlets , depending on size
2 tbsp Greek yogurt

Steps:

Mix together the pomegranate molasses, lemon juice, olive oil and chilli powder, then toss the cutlets in it. Cover and leave in a cool place for 2-3 hrs.
When you are ready, heat the grill to high. Lift the cutlets out of the marinade and scrape what is left into a bowl. Mix the yogurt into the leftover marinade and add 1 tsp salt. Brush some of the mix over the cutlets on both sides and place on the grill tray - make sure it's about 5cm below the grill. Cook for 2-3 mins each side, brushing with additional yogurt mix when turning. The cutlets should be browned and just beginning to scorch. Serve with lemon wedges.

Nutrition Facts : Calories 635 calories, Fat 50 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 9 grams sugar, Protein 38 grams protein, Sodium 0.4 milligram of sodium

GRILLED MARINATED LAMB CUTLETS

Grilled marinated lamb cutlets image

The pomegranate molasses marinade gives lamb a delicious stickiness and a distinct zingy flavour

Provided by Good Food team

Categories Dinner, Main course

Time 2h

Number Of Ingredients 6

Ingredients

2 tbsp pomegranate molasses
juice ½ lemon , plus wedges to serve
1 tbsp olive oil
1 tsp chilli powder
4-6 lamb cutlets , depending on size
2 tbsp Greek yogurt

Steps:

Mix together the pomegranate molasses, lemon juice, olive oil and chilli powder, then toss the cutlets in it. Cover and leave in a cool place for 2-3 hrs.
When you are ready, heat the grill to high. Lift the cutlets out of the marinade and scrape what is left into a bowl. Mix the yogurt into the leftover marinade and add 1 tsp salt. Brush some of the mix over the cutlets on both sides and place on the grill tray - make sure it's about 5cm below the grill. Cook for 2-3 mins each side, brushing with additional yogurt mix when turning. The cutlets should be browned and just beginning to scorch. Serve with lemon wedges.

Tips:

Choose high-quality lamb cutlets: Look for cutlets that are bright red in color and have a firm texture. Avoid cutlets that are brown or have any discoloration.
Trim the cutlets: Remove any excess fat or connective tissue from the cutlets. This will help them cook evenly and prevent them from becoming tough.
Marinate the cutlets: Marinating the cutlets in a flavorful mixture of herbs, spices, and olive oil will help to tenderize them and add flavor. You can marinate the cutlets for as little as 30 minutes or up to overnight.
Cook the cutlets over high heat: Lamb cutlets should be cooked over high heat so that they develop a nice crust and remain juicy on the inside. You can cook the cutlets in a grill pan, on a barbecue, or in a cast iron skillet.
Don't overcook the cutlets: Lamb cutlets are best when they are cooked to medium-rare or medium. Overcooking will make them tough and dry.
Let the cutlets rest before serving: Once the cutlets are cooked, let them rest for a few minutes before serving. This will allow the juices to redistribute throughout the meat.

Conclusion:

Lamb cutlets are a delicious and versatile cut of meat that can be cooked in a variety of ways. By following these tips, you can create perfectly cooked lamb cutlets that are juicy, flavorful, and tender. Serve the cutlets with your favorite sides, such as roasted vegetables, mashed potatoes, or a fresh salad. Enjoy!