Ingredients
For 4:
- 1 kg lamb cutlets cut into larger pieces
- olive oil, rosemary and garlic marinade
- 1 kg potatoes
- 100 g diced bacon
- onions
- rosemary
- salt
- pepper
- olive oil
Preparation
Cut the lamb meat into smaller cutlets (4-5 cutlets per piece) and let marinate briefly, then add a tiny pinch of salt and pepper and let sit briefly at room temperature.
Grill on a heated grill or in a pan until the cutlets get a nice golden crust on the outside and turn a delicate pink color on the inside.
The potatoes should be approximately the same size. Wash them well and boil in skins in lightly salted water.
Peel the potatoes, cut them into quarters, and sauté briefly with olive oil, bacon, and onions, then season with chopped rosemary.
Add salt and pepper as needed.
Serving
Serve the cutlets and potatoes with the juice from baking the meat and a bit of flavor-infused butter.
0 Comments