Lamb Cutlets with Preserved Lemon

Preserved Meyer Lemon, fresh herbs and garlic are a flavor trifecta in this quick and easy recipe. If & When binds together then ingredients for a simple wet rub. Marinate overnight for more intense flavors.

Need

1.5 lbs lamb cutlets (about 9 cutlets)

1/2 TBS fresh rosemary

1 tsp fresh oregano

1 TBS  fresh thyme

1 TBS Moroccan (or Rosemary) Preserved Meyer Lemon

Do

Pat dry the lamb cutlets with a paper towel.

Mix the Moroccan Preserved Meyer Lemon or our Rosemary blend with the fresh herbs and garlic to create a marinade. Rosemary is a classic flavor, Moroccan is more complex with Telicherry peppercorn, bay leaf, all spice and cinnamon barrel aged with the citrus. 

Rub the marinade all over the lamb cutlets.

Marinate for 2-3 hours before grilling or pan-searing, if you can plan ahead. For even more intense flavor, marinate overnight in the fridge.

Preheat the grill or a skillet over medium-high heat. Cook the lamb cutlets for 3-4 minutes on each side for medium-rare, or until the internal temperature reaches 135°F (57°C).

Let the cutlets rest for a few minutes before serving.