Roasted Rosemary-Spiked Lamb Cutlets recipe | WW TASTE
Savour tender lamb rib chops infused with fresh rosemary and a Dijon-balsamic marinade, roasted to perfection and paired with crispy fried butternut slices.
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Cooking tools:
- Roasting pan
- Deep fryer
- Oven
- Stove
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Aluminum foil
- Paper towel
- Slotted spoon
- Plate
Ingredients
- 12 thin lean lamb rib chops
- 12 long-stemmed sprigs rosemary
- sea salt
- freshly ground black pepper
- olive oil
- Watercress, for serving
- 1 T Dijon mustard
- 1 T balsamic vinegar
- 4 T olive oil
- 1 clove garlic, crushed
- 1 medium-sized butternut, peeled and thinly sliced
- Sunflower oil, for frying
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