This post is sponsored by Lindeman’s.
I went through a stage of not loving lamb. I don’t know how we got there but the break up lasted a few years. Sometime later I got to tasting a beautifully oven baked lamb cutlet and the love was back on, more fierce than ever!
Now I just love lamb. I love it sliced finely and tossed in a stir fry, I love it Asian style (sizzling lamb always gets a look-in when dining out) and I love a Frenched cutlet baked in the oven with nothing more than a simple soy/oyster sauce mixture. I could devour 5 or 6 in one sitting, no eyelid even battered.
This dish is simple yet full of flavour. I think grilling lamb brings out its flavour best. Coated with the sweetness of the balsamic honey glaze and complemented by the salty, rosemary flavoured potatoes, this dish just works. It’s reminiscent of a Sunday roast (without being a roast) – hearty meat and potato encased in salt and garlic with a hint of rosemary. Served up on a platter it makes for a real crowd pleaser.
Ingredients // Serves 4
10 gourmet potatoes, skin on, halved
2 tablespoons olive oil
2 cloves garlic, peeled and chopped
2-3 rosemary sprigs
Sea salt and black pepper
1/2 cup balsamic vinegar
2 tablespoons honey
8-10 Lamb cutlets
2 tablespoons olive oil
2 cloves garlic, minced
Salt and black pepper
Baby spinach and rocket to serve
Preheat oven to 200C.
Place halved potatoes into a bowl with olive oil, garlic and rosemary. Coat well. Place onto a baking tray, season generously with sea salt and freshly ground black pepper and place into the oven for about 35-40 minutes until nice and golden, turning halfway.
Place balsamic vinegar and honey into a small saucepan and bring to a boil over medium heat. Reduce heat and simmer for about 8-10 minutes until mixture has reduced to about 1/3 cup. Pour into a cup while warm and set aside.
Place lamb cutlets into a bowl and coat well with olive oil, garlic, salt and black pepper. Space cutlets out on a grill and cook until beautifully glistening and golden in colour. I popped mine on the George Foreman for about 5 minutes.
Remove cutlets and leave to rest for a few minutes. Then coat them in the glaze and plate on a bed of desired greens on a serving dish (or on individual plates) and scatter potatoes.
* The glaze will firm when cool, to loosen simply pop into the microwave for 20 seconds.
Wine featured is Lindeman’s Cabernet Sauvignon 2012, which is part of their Regional Series. If you want to find out more about the Lindeman’s Regional Series head to their website (must be 18+). You can also follow them on Facebook.