Honey, Rosemary & Garlic Marinated Lamb Cutlets

Interactive experience

Products and recipes

Serves 4 · Ready in 60 min

As seen on Season 16, Episode of 6 Good Chef Bad Chef on Network Ten

Recipe

Serves 4 · Total 60m

Ingredients

Ingredients:

• 1 whole lamb rack, sliced into cutlets or 8 cutlets

For the Lamb Marinade

• 2 tbsp fresh rosemary, finely chopped
• 3 large garlic cloves, finely chopped
• 2 tbsp honey
• Juice & zest of 1 lemon
• Pinch of salt & pepper
• 3 tbsp of extra virgin olive oil

For the Fetta Mousse

• ½ cup thickened cream
• 100g fetta, smooth
• 1 tbsp milk
• ¼ cup of chives, finely chopped
• Good pinch of salt & pepper

Method

1. Mix rosemary, garlic, honey, lemon, salt & pepper and oil to a bowl and mix to combine. Add chops to the bowl and give them a good coating.
2. Let marinade in the fridge for at least 30 minutes or it could be done the day before. Once marinated, take the cutlets out of the fridge and let them come to room temperature while you heat your BBQ or grill.
3. To make the fetta mousse, whisk the cream in a bowl until soft peaks are formed. In a separate bowl, mix together the fetta and milk until smooth and silky. Add to the cream mixture. Add ¼ cup of chives, finely chopped and a good pinch of salt & pepper & mix to combine.
4. Grill the cutlets for approx. 2 minutes on each side, basting with the leftover marinade. Serve with the fetta mousse, a fresh side salad and enjoy!

Equipment

• Cast Iron Square Grill Pan — Buy

Wine

• Double Barrel Cabernet Sauvignon — Buy