Natural lamb loin cutlets

Votes: 1

Time: 1 hour 25 minutes
Complexity: easily
Servings: 4

Lamb loin is a juicy and tender meat that's cut into small patties and doesn't require long marinating. These patties fry in minutes. Let them marinate for about an hour in a mixture of lemon juice, olive oil, garlic, and oregano (fresh or dried—whatever you have on hand) to infuse the rich meat with a refreshing citrusy flavor. Grilling is best, or you can use the broiler setting in your oven. The meat turns out very flavorful and festive. Serve with lemon wedges for a drizzle.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

8 natural lamb loin cutlets (110 g each), trim all visible fat
1 tbsp. l. olive oil
Zest of 1 lemon (about 0.5 tsp)
Juice of 1 lemon (about 2 tbsp)
2 tablespoons finely chopped fresh oregano leaves or 2 teaspoons dried oregano
2 tablespoons of crushed garlic
0.5 tsp salt
1/4 tsp freshly ground black pepper

Ingredient Substitution Suggestions

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Recipes with similar ingredients: mutton, lemon zest, oregano

Cooking the dish according to the recipe:

In a small bowl, combine the first 7 ingredients. Place the lamb cutlets in a zip-lock plastic bag and pour the marinade over them. Toss the cutlets in the bag to coat them evenly. Marinate for 1 hour.
Grill or broil the patties for 3-4 minutes per side for medium-rare.

Categories:

recipe / Backyard Recipes / Summer dishes / Main courses / Meat / Grill, barbecue / Grilled steaks / Grilled meat / Ellie Krieger