Lamb Cutlets

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

Need

1.5 lbs lamb cutlets (about 9 cutlets)

1 TBS Moroccan, Rosemary or Cumin Garlic Preserved Meyer Lemon Paste

1 clove garlic, roughly chopped (optional)

How to choose? 

Moroccan Preserved Meyer Lemon Paste infuses lamb with cinnamon and warm spice without heat.

Rosemary imparts that classic, expected, fresh-as-spring taste.

Cumin Garlic is the sleeper: dark and moody, with subtle warmth that can stand up to lamb.

If you have fresh herbs on hand, choose a combination that you love, such as:

1/2 TBS fresh rosemary 

1 tsp fresh oregano

1 TBS  fresh thyme

Do

Pat dry the lamb cutlets.

Mix If & When with the fresh herbs and garlic to make a marinade. 

Rub the marinade all over the lamb cutlets. Be generous with your attention -  coat every bit. You don't need much, but get it everywhere.

Marinate for 2-3 hours before grilling or pan-searing. Short on time? When you remove meat from the fridge, apply the marinade (1+ TBS) and let the lamb come to room temperature before cooking, as you would anyway. For 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, if you can wait that long.