Grilled Rosemary Lamb Cutlets with Roasted Cherry Tomato Sauce

For the lamb:

• 8-12 frenched lamb cutlets

• 4 sprigs fresh rosemary

• 3 cloves garlic, crushed

• 2 tablespoons olive oil

• Quality salt flakes and black pepper

For the sauce:

• 500g cherry tomatoes, stems removed

• 1 large brown onion, finely diced

• 2 cloves garlic, minced

• handful fresh basil leaves

• 3-4 sprigs fresh thyme leaves

• Salt and pepper to taste

• Brown sugar or vincotta to taste (if required)

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Strip leaves from 2 rosemary sprigs and finely chop. Pull sprigs off remaining rosemary and set aside. Mix chopped rosemary with crushed garlic, olive oil, pinch of salt and generous amount of freshly ground black pepper. Coat lamb cutlets with the mixture, ensuring they are completely coated but wipe the bone clean. Marinate in fridge for at least an hour, preferably overnight.

Heat your BBQ or grill pan to medium-high. Season cutlets with little extra salt just before cooking.

Cook for 3-4 minutes on each side for medium-rare. Remove from BBQ or pan and rest for 5 minutes in warm spot before arranging on a serving plate and garnish with rosemary sprigs.

Flavour Tip: Don’t trim all the fat from the cutlets. That golden, crispy edge of fat adds incredible flavour to the cutlets.

Roasted Cherry Tomato Sauce

Roast tomatoes with a coating olive oil and generous amount of salt flakes at 200ºC for about 20-25 minutes until they have burst and are starting to shrivel.

To a heavy-bottomed saucepan, add a big glug of olive oil and satue the onions and garlic until soft and translucent. Add tomatoes along with all of the pan juices and the herbs. Bring to the boil and then turn down the heat to a low simmer for about 45 minutes. Cool for 10-15 minutes and then blend to your desired consistency. Check seasoning again and add salt if required. If too tart or acidic, add a small amount of brown sugar or vincotta to round out the flavours.

Store in airtight containers in fridge for a week or freeze for up to 3 months.

This sauce can be used across a range of meats but also as a base for a great pasta sauce.

Scroll down for a printable version.

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Lamb Cutlets

from $39.50

The most popular of cut of lamb, our own Greenhills Natural lamb cutlets are as easy to cook as they are delicious. Great for BBQ, grilling and for entertaining.

Size: Approx. 10 cutlets per kg

*weights may vary due to available carcass

Beyond Free-Range | Sustainable | Ethically Raised | Local Produce - Malmsbury

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Grilled Rosemary Cutlets with Roasted Cherry Tomato Sauce

Servings: 4

Author: Sarah Lang

Ingredients

For the lamb

• 8-12 frenched lamb cutlets
• 4 sprigs fresh rosemary
• 3 cloves garlic, crushed
• 2 tablespoons olive oil
• Quality salt flakes and black pepper

For the sauce

• 500g cherry tomatoes, stems removed
• 1 large brown onion, finely diced
• 2 cloves garlic, minced
• handful fresh basil leaves
• 3-4 sprigs fresh thyme leaves
• Salt and pepper to taste
• Brown sugar or vincotta to taste (if required)

Method

Lamb Cutlets

1. Strip leaves from 2 rosemary sprigs and finely chop. Pull sprigs off remaining rosemary and set aside.
2. Mix chopped rosemary with crushed garlic, olive oil, pinch of salt and generous amount of freshly ground black pepper.
3. Coat lamb cutlets with the mixture, ensuring they are completely coated but wipe the bone clean. Marinate in fridge for at least an hour, preferably overnight.
4. Heat your BBQ or grill pan to medium-high. Season cutlets with little extra salt just before cooking.
5. Cook for 3-4 minutes on each side for medium-rare. Remove from BBQ or pan and rest for 5 minutes in warm spot before arranging on a serving plate and garnish with rosemary sprigs.
6. Flavour Tip: Don’t trim all the fat from the cutlets. That golden, crispy edge of fat adds incredible flavour to the cutlets.

For the sauce

1. Roast tomatoes with a coating olive oil and generous amount of salt flakes at 200ºC for about 20-25 minutes until they have burst and are starting to shrivel.
2. To a heavy-bottomed saucepan, add a big glug of olive oil and satue the onions and garlic until soft and translucent.
3. Add tomatoes along with all of the pan juices and the herbs. Bring to the boil and then turn down the heat to a low simmer for about 45 minutes.
4. Cool for 10-15 minutes and then blend to your desired consistency.
5. Check seasoning again and add salt if required. If too tart or acidic, add a small amount of brown sugar or vincotta to round out the flavours.
6. Store in airtight containers in fridge for a week or freeze for up to 3 months.
7. This sauce can be used across a range of meats but also as a base for a great pasta sauce.

Shop the recipe

Greenhills Natural Lamb Cutlets

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