White Wine & Rosemary Lamb Cutlets with a Tomato Side Salad
2 cloves garlic, crushed
1 teaspoon finely grated lemon rind
1/4 cup white wine
1/3 cup olive oil
1 tablespoon chopped rosemary
salt and cracked black pepper (to taste)
12 lamb cutlets, trimmed
2 tomatoes, seeded and chopped
1/4 cup kalamata olives
2 tablespoons crumbled fetta
Step One - In a bowl combine the garlic, lemon rind, wine, rosemary, oil, salt and pepper to create the marinade for the meat. Add cutlets and toss to coat. Cover and refrigerate for 10 minutes.
Step Two - Combine the chopped tomatoes, olives and fetta, drizzle with olive oil and set aside.
Step Three - Heat a pan to medium high heat and cook the cutlets for 3 minutes on each side (or until cooked to your liking).
Step Four - Plate and serve alongside the tomato side salad.
Subscribe to Mick's Meat Barns weekly newsletter to receive the Special of the Week Dinner Inspiration.