Transform lamb with this easy recipe, where our Moroccan Preserved Meyer Lemon Paste perfectly blends with fresh herbs and garlic. The paste binds these simple ingredients together, creating a rich and flavorful dish that’s both comforting and effortless to prepare.
Need
1.5 lbs lamb cutlets (about 9 cutlets)
1/2 tablespoon fresh rosemary
1 teaspoon fresh oregano
1 tablespoon fresh thyme
1 tablespoon Moroccan Preserved Meyer Lemon Paste
Do
Pat dry the lamb cutlets with a paper towel.
Mix the Moroccan Preserved Meyer Lemon Paste with the fresh herbs and garlic to create a marinade.
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.
