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Fried Lamb Cutlet in Rosemary and Garlic
Recipe courtesy Ryan Fancher, Chef de Cuisine, Barndiva, Healdsburg, California
- Total Time:
- 20 min
- Prep:
- 10 min |
- Inactive Prep:
- -- |
- Cook:
- 10 min
- Level:
- Easy
- Yield:
- 4 servings
Ingredients
- 4 lamb cutlets, trimmed, aluminium foil wrapped around the bones
- Sea salt and freshly ground black pepper
- 1 tablespoon extra-virgin olive oil
- 4 cloves garlic
- 6 sprigs fresh rosemary
Directions
Sprinkle the lamb cutlets with salt and pepper. Heat a frying pan until hot. Add the olive oil, lamb cutlets, garlic cloves and 2 sprigs rosemary. Fry the lamb until golden-brown and cooked to your liking, 3 to 4 minutes on each side. Remove from the pan and set aside to rest in a warm place.
To serve, place the lamb on a plate, garnish with a sprig of rosemary and top with a fried garlic clove.
This recipe was provided by a professional chef or restaurant and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.