Growing up in Australia lamb was often on the menu, living in North America, I often hear people say that they don't eat much lamb. This seems to be either because they are not exactly sure how to cook it, or because the perception is that lamb has a strong flavour. For what it's worth, here are my answers to both. Lamb is just as easy to cook as beef and lamb cutlets are particularly easy to do. Pan fry for about three minutes a side and you are away. As to the flavour, when I first moved, several years ago now, the lamb that I encountered was all imported from Australia and New Zealand. Thses were often older beasts, which tended toward a stronger flavour. Now I can easily find local lamb and it is lovely, not strong at all. So buy local and give lamb a go.
Marinated Lamb Cutlets with Basil Sauce
Serves 6
Ingredients
12 Individual lamb cutlets (i.e. rack of lamb cut into the individual cutlets) springs fresh rosemary 3 cloves garlic, roughly chopped 1 teaspoon olive oil
For the Basil Sauce
1/2 cup canned chickpeas, including their liquid Handful of fresh basil leaves 1 clove garlic 1 tablespoon parmesan cheese 2 teaspoons tahini 1/2 teaspoon lemon juice
Method
Pound each of the cutlets with a meat tenderizer to flatten. Combine the rosemary, 2 cloves of chopped garlic, and olive oil and marinate the lamb cutlets in this mix for at least and hour, longer if you have the time. Combine all the ingredients for the basil sauce in a food processor and blend until smooth. Sauce can be made a day ahead and kept covered in the refrigerator, but the sauce will darken the longer you leave it. In a non stick fry pan, fry the cutlets until done to your liking. For medium, about three minutes per side. Serve cutlets with basil sauce.
