Wednesday, December 9, 2009

Lamb Chops/Cutlets with Herbs, Lemon and Vine Leaves

Lamb Chops with Herbs, Lemon and Vine Leaves
Serves 4

As shared from the kitchen of Once Upon a Plate

12 lamb cutlets, trimmed of extra fat
sea salt and coarse ground black pepepr
Olive oil (about a tablespoon)
grated zest from one lemon
Fresh oregano leaves (about 1 tablespoon), or a teaspoon or so rosemary needles, coarsely chopped
2 Tablespoons bright green grape seed oil, or extra virgin olive oil

Sprinkle both sides of chops with salt and pepper. Heat a large, heavy frying pan over medium-high heat until hot. Ad oil, lemon zest and herbs; stir for 30 seconds then add lamb cutlets without crowding. Cook for 3 minutes on each side (or longer, to your preference.) Remove from pan to a platter, tent with foil and keep them warm.

Heat a small amount of olive oil in the same pan and cook vine leaves 2 minutes per side or until crisp ~ watch carefully, they can burn quickly. Drain.

Plate the cutlets with mashed potatoes. Drizzle flavorful oil over the potatoes and season with coarse salt and coarse pepper. Place a vine leaf or two on each plate and serve.

Tips for vine leaves: Use organically grown, un-sprayed fresh grape leaves, or grape leaves in brine from the jar. Rinse, drain and blot the jarred leaves until dry before frying.

Recipe is adapted from Donna Hay


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