It is our last afternoon in Australia and it is shaping up to be the perfect evening to barbeque some lamb cutlets. We are enjoying the Sydney skyline on our sun spilt terrace, chatting about our holiday and wondering what the future will hold.
I cannot go past Australian lamb for our ‘last supper’. The recipe I have chosen is adapted from an article written by Neil Perry. I certainly don’t feel the need to adapt his recipe, it’s just that the original is in storage waiting to be shipped to New York and this is how I remember it. The ingredients are the same and the flavour is the same, although I am certain the quantities are a little different. This being said, I can only credit Neil (once again) for such a simple masterpiece.
The combination of ingredients and the marination process will give the cutlets a sensational flavour with a rustic and caramelised texture. In fact they smell so good when they are cooking it is torture.
So good bye Australia and hello New York. Our departure is bittersweet and as sad as I am to leave, I am excited to see what the Big Apple will have to offer us. I have my fingers crossed for a spacious pre-war apartment on Central Park with a chef’s kitchen and a terrace. And of course it should be around the corner from a string of New York’s finest providores and a great coffee shop – is that too much to wish for?
500 grams/1.1 pounds of lamb cutlets
1 cup extra virgin olive oil
1/4 cup balsamic vinegar
1 tablespoon of coarsely chopped rosemary
1 tablespoon of finelychopped garlic
Whisk olive oil and balsamic vinegar together in a bowl. Add in garlic and rosemary, season with freshly ground black pepper and sea salt and pour into a marinating container (a large zip lock bag can also work well). Let stand for 1 hour. Add the lamb cutlets and shake to ensure the mixture coats both sides of the lamb. Marinate overnight in the fridge.
Remove from fridge 1 hour prior to grilling/barbequing and bring to room temperature. Barbeque on both sides for approximately 6 – 7 minutes (depending on the size of the cutlets) or until a nice golden brown on the outside and rose coloured on the inside.
Notes: This lamb works really well with the Roasted Pumpkin with Persian Fetta & Pine Nuts recipe I posted a while ago.
Source: Neil Perry
© 2010, Michelle. All rights reserved.
