Lamb Cutlets with Orange and Lemon
I am so excited to share my family’s favourite lamb cutlets recipe. It’s easy and simple, and the whole family can enjoy them. The citrus blend gives the lamb cutlets a tangy and delicious flavour. Offer them mashed potato or potato wedges and little tummies; they will feel full and satisfied. This recipe is also perfect for babies, but leave out the salt and pepper. Enjoy!
DIETARY: DF, EF, NF, GF
AGE GROUP: 12 months+
DIFFICULTY LEVEL: Beginner
SERVES: 4
PREP: 5 mins
COOK: 8-10 mins
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Ingredients
Batch Cook
Multiply the recipe to prep extras for the week.| 2 garlic cloves, peeled and crushed | |
| 1 onion, finely sliced | |
| 1 tbs extra virgin olive oil or cold pressed avocado oil | |
| 1 orange, halved and juiced | |
| 8 lamb cutlets | |
| 1 fresh lemon, halved and juiced | |
| Sea salt and pepper, to taste | |
| 2 tbs mixed herbs (optional) |
Directions
1.
Heat oil in a frying pan over medium heat.
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2.
Add the onions and garlic and saute for 1-2 minutes.
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3.
Add cutlets and allow to sear/ brown on both sides.
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4.
Once seared on both sides, add lemon and orange juice and allow to sizzle for 1-2 mins.
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5.
Remove the onion and garlic marinade from the pan and allow the cutlets to cook for 2 minutes more on each side.
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6.
Add the marinade back into the pan and add salt and pepper to taste.
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7.
For an extra delicious flavour, add a tbsp of butter.
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8.
Allow to cook for another minute, switch off the heat, and remove cutlets from the pan.
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9.
Serve with mashed potatoes or potato wedges and salad.
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Notes
Storing leftovers: Serve immediately, store in the fridge for up to 3 days or freeze for up to 4 months.
Prep tips: Combine garlic, olive oil, orange juice and mixed herbs in a small bowl. Place lamb cutlets on a plate and pour the mixture over. Cover and leave in the fridge for at least 10 mins but ideally a couple of hours. (optional step but not necessary).
