African karoo lamb cutlets – With Barbismoked™ Lemon and Mint Smoked Garlic
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African karoo lamb cutlets - With Barbismoked™ Lemon and Mint Smoked Garlic

Ingredients
Serves: 2

50g fresh chopped dill
50g fresh chopped mint (spearmint preferred)
30 to 40ml mint sauce
50g crushed Barbismoked™ Lemon and Mint Smoked Garlic
200ml olive oil
4 (100g) lamb cutlets
110g mixed veg (cauliflower, broccoli florets, red and green peppers, carrots)
clarified butter as needed
150g chips (frozen or fresh)
Cayenne pepper


Method

Combine dill, mint, mint sauce, Lemon and Mint Smoked Garlic, olive oil and mint sauce into a mixing bowl and mix till well combined.

Add the 4 lamb cutlets and coat with marinade; refrigerate for 1 to 2 hours.
Remove cutlets from fridge and grill on griller for a few minutes on each side, cook further to required doneness.
Steam the veg and drizzle some light clarified butter over. Prepare chips and season with Cayenne pepper.
To plate, place grilled lamb cutlets at the top of a 31cm plate, place veg at bottom right and then place Cayenne spiced chips at the bottom left of plate. Garnish with a sprig of parsley and crushed black pepper around the edge of the plate. Serve with extra mint sauce.


Acknowledgements

Based on a recipe featured on All Recipes – superflyechef


SMOKED GARLIC

Buy  Barbismoked™ Lemon and Mint Smoked Garlic


 

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