Ingredients
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8 pieces French trimmed Lamb cutlets
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handful coarsely chopped Rosemary
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to taste Salt
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1 teaspoon Black pepper
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Wait
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2 large Heirloom Tomato
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2 teaspoons Pine nuts
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6 small pieces Mozzarella cheese
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3 teaspoons Balsamic glaze
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2 teaspoons Olive oil
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to taste Salt
Directions
Lamb Chops with Tomato salad
When I am having a crazy day. I usually keep Lamb cutlets in the freezer . That way, when I get back home I can defrost them in the microwave and cook a meal fast.
French trimmed Lamb cutlets – 8 pieces
Rosemary – handful coarsely chopped
Salt to taste
Black Pepper – 1 teaspoon
Marinate the ingredients in a zip-lock bag and leave for 20 min’s.
Heirloom Tomato – 2 large
Pine nuts – 2 teaspoons
Mozzarella cheese – 6 small pieces
Balsamic glaze – 3 teaspoons
Olive oil – 2 teaspoons
Salt to taste
Slice the tomato into fine slices. Toast the Pine nuts in a pan over low heat till slightly brown.
Throw that mix into the bowl with the tomato. Add the Mozzarella cheese, the olive oil, balsamic glaze and salt. Give it a toss, place in fridge for 15 min’s.
In the meantime heat the oven to 360 degree F. Place the lamb on an oiled tray and cover with foil. Place in oven for 30 min’s. Longer if you like it well done
Serve with a glass of wine.
Steps
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1
Done
17 minutes
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Combine ingredients & chillSlice the tomato into fine slices. Toast the Pine nuts in a pan over low heat till slightly brown. |
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2
Done
30 minutes
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Cook covered lambIn the meantime heat the oven to 360 degree F. Place the lamb on an oiled tray and cover with foil. Place in oven for 30 min's., or cook longer if you like it well done. |
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3
Done
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Serve, eat, enjoy & relaxServe with a glass of wine. |
