30-Minute Pan-fried Rosemary Lamb Cutlet: Don’t have an oven, or no time to roast a whole leg of lamb? Try this quick and easy alternative for your lamb fix! Pan-fried lamb cutlets don’t need much seasoning and take only 6 minutes to pan fry!
Why not take the stress out of roasting a whole leg of lamb for your Christmas party, and try this tasty alternative lamb recipe for Christmas 2016 in just 30 minutes (it may take slightly longer if you insist on preparing the mint sauce from scratch)! Leg of lamb is a popular Christmas offering at restaurants, but actually for home cooking, pan-fried rosemary lamb cutlet is so much quicker and easier to prepare, so to me it is a no-brainer when it comes to deciding which lamb dish to prepare!
Lamb cutlet is so tasty on its own that doesn’t need seasoning, and it only takes 6 minutes to pan fry each batch of lamb cutlets (my pan can fit 8 lamb cutlets at a time – so I only need to do 2 batches to serve my 8 guests!) – that’s the trick to getting this dish from refrigerator to dinner table in just 30 minutes! Don’t forget to rub the garlic cut ends and rosemary sprigs over the lamb cutlets during pan-frying, and this is another secret to bring out the rich flavours of the lamb! Pair rosemary lamb cutlet with vegetables like asparagus, broccoli, cauliflower by simply blanching or baking the vegetables, and then drizzling over with the juices from the lamb, and voilà, your wonderfully aromatic 30-minute rosemary lamb cutlet entrée is ready to be served at your Christmas party!
Not received your FREE Christmas eCookbook yet? Grab yours today by signing up here!
Note: For Special Diets, please read the notes at the bottom for suggested modifications.
The Ultimate 30-Minute Rosemary Lamb Cutlet Recipe
Instead of roasting a whole leg of lamb this Christmas, why not try rosemary lamb cutlets instead - a quick and easy alternative to satisfy your lamb craving? Pan-fried rosemary lamb cutlet does not require seasoning and takes only 6 minutes to pan fry! Who would have thought it would be this easy?
- Lamb Cutlets, 16 pieces
- Salt, a pinch (Optional)
- Black Pepper (Freshly Ground), to taste
- Fresh Rosemary, 4-6 sprigs
- Olive Oil, 4 TBsp
Bed of Vegetables
- Baby Carrots, 8
- Asparagus, 8 large
- Broccolini, 16 stems
- Garlic, 1 whole bulb + 2 single cloves
- Yellow Onion, 1 large
- Cherry Tomatoes, 2 vines
Mint Sauce (Optional)
- Mint Leaves, 100 g
- Castor Sugar, ½ TBsp
- Hot Boiling Water, 1 ½ TBsp
- Honey, 1 ½ TBsp
- White Wine Vinegar, 4 TBsp
- Salt, a pinch
PREPARATION FOR THE ULTIMATE 30-MINUTE ROSEMARY LAMB CUTLET RECIPE (10 mins)
- Wash and peel the carrots. Slice off the ends and discard.
- Wash the asparagus. Slice off the ends (about 1”) and discard. Remove any tough fibrous skin near the base, then cut the asparagus in half.
- Wash the broccolini and drain.
- Wash and slice the bulb of garlic skin-on cross-sectionally into half.
- Wash and slice the 2 cloves of garlic diagonally about ½” from the root.
- Wash, peel and slice the onions into thin strips
- Rub the lamb cutlets with a little salt and a dash of black pepper.
- (Optional) Wash the mint leaves and pat dry with a kitchen towel. Pluck off the stems and discard, then chop the leaves very finely.
COOKING METHOD FOR THE ULTIMATE 30-MINUTE ROSEMARY LAMB CUTLET RECIPE (20 minutes)
- Parboil the carrots until soft. Blanch the broccolini and asparagus.
- Place the carrots, capsicums and the 2 halves of the garlic bulb in a baking tray. Sprinkle 2 TBsp of olive oil over it and bake at 160°C for 10-15 minutes or until slightly caramelised.
- Add the asparagus and broccolini to the tray and bake for another 2 minutes. Then remove the tray from the oven.
- In a non-stick pan, heat up 2 TBsp of olive oil over high heat.
- Add in the lamb cutlets a few at a time. Fry for about 3 minutes on each side or until slightly browned. During frying, rub the lamb cutlets all over with the cut end of the garlic clove. Then use 2 sprigs of rosemary to brush over the cutlets on both sides. Remove from heat and let it stand for a few minutes.
- Place the bunch of cherry tomatoes in the same pan to sear it until it turns slightly limp. Transfer it to the tray of baked vegetables and pour the juices of the lamb over the baked vegetables.
- Plate the lamb cutlets and the baked vegetables. Serve with mint sauce.
Mint Sauce (Optional)
- Add the castor sugar and hot water to the mint leaves. Mix well until the sugar dissolves.
- Add the honey, white wine vinegar and a pinch of salt to the mixture, and mix well. Then transfer to a sauce dish.
TOP TIPS FOR THE ULTIMATE 30-MINUTE ROSEMARY LAMB CUTLET RECIPE
- The asparagus and brocollini should be added last to the tray for roasting as they cook very quickly. Once overcooked, they will become too soft.
- The larger Australian or Holland asparagus are a better choice for this dish then the smaller Thai asparagus.
- Do not overcook the lamb, aim to get it medium rare or just done, otherwise it will lose its tenderness. If you want to test out the heat and timing, try cooking one piece first to get your preferred doneness.
- Save on cooking time by using ready-made mint sauce.
- Or you can also add some white wine and broth into the lamb juices and simmer for a few minute, to serve as a sauce for the lamb instead of mint sauce.
- If you intend to make the mint sauce from scratch, you are advised to buffer in an additional 15-20 minutes because plucking and chopping the mint leaves can take some time.
Suggested Modifications for Special Diets
- Egg-Free: No modifications needed.
- Fish-Free: No modifications needed.
- Gluten-Free: No modifications needed.
- Nut-Free: No modifications needed.
- Shellfish-Free: No modifications needed