Lamb Cutlets Provencal
Preparation Time: 50 minutes
Ingredients
600 grams frenched lamb cutlets
1-2 tsp minced garlic
1 tblsp each chopped fresh rosemary and thyme
¼ cup red wine
¼ cup olive oil
3 anchovy fillets, chopped
ground pepper to season
4 courgettes
4 medium-sized tomatoes
¼ cup olive oil
1 tblsp each chopped fresh rosemary and thyme
½ tsp prepared mustard
1-2 tsp minced garlic
1 tblsp each chopped fresh rosemary and thyme
¼ cup red wine
¼ cup olive oil
3 anchovy fillets, chopped
ground pepper to season
Herb-dressed Grilled Vegetables
1 aubergine4 courgettes
4 medium-sized tomatoes
Vinaigrette
3 tblsp white wine vinegar¼ cup olive oil
1 tblsp each chopped fresh rosemary and thyme
½ tsp prepared mustard
Method
1. Marinate lamb cutlets with garlic, chopped fresh rosemary and thyme, red wine, olive oil, anchovy fillets and ground pepper. Cover and refrigerate for at least 30 minutes.
2. Drain, then grill or barbecue on moderate heat for 3 minutes each side or until just cooked. Serve with herb-dressed vegetables.
Herb-Dressed Vegetables
1. Cut aubergine into 1 cm sliced and halve courgettes lengthways. Brush vegetables lightly with olive oil.
2. Cut crosses into the top of tomatoes. Grill or barbecue until tender and drizzle with vinaigrette.
Vinaigrette
1. Pour white wine vinegar into a screw-top jar and add olive oil, fresh rosemary and thyme and mustard. Shake well to blend.
