Description
Delicious grilled lamb cutlets marinated with garlic and rosemary, served over a bed of fresh baby greens.
Ingredients
Scale
- 8 lamb cutlets (about 1 inch thick)
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 1/4 cup olive oil
- Salt and pepper to taste
- 6 cups baby greens (such as arugula, spinach, or mixed greens)
- 1/2 cup cherry tomatoes, halved
- 1/4 cup feta cheese, crumbled (optional)
- 1 tablespoon balsamic vinegar
Instructions
- In a small bowl, combine minced garlic, chopped rosemary, olive oil, salt, and pepper. Mix well to create a marinade.
- Place the lamb cutlets in a shallow dish and pour the marinade over them, ensuring they are well coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
- Preheat the grill to medium-high heat. Remove the lamb from the marinade and discard any remaining marinade.
- Grill the lamb cutlets for about 4-5 minutes on each side for medium-rare, or until desired doneness is reached. Remove from the grill and let rest for 5 minutes.
- While the lamb is resting, in a large bowl, toss together the baby greens, cherry tomatoes, feta cheese (if using), and balsamic vinegar.
- Serve the grilled lamb cutlets over the bed of baby greens and enjoy.
Notes
- For added flavor, marinate the lamb cutlets overnight.
- Substitute the lamb with chicken thighs or pork chops for a different protein option.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: varies
- Fat: 25g
- Saturated Fat: varies
- Unsaturated Fat: varies
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 25g
- Cholesterol: varies
Keywords: Grilled Lamb Cutlets, Garlic, Rosemary, Baby Greens