Lamb Cutlets

Lamb cutlets are taken from the saddle which is one of the most tender lamb cuts. Prepared by our master butchers, they are the same cut as a rib rack.

4 (4 ounce) lamb cutlets,1 tablespoon olive oil, or as needed,1 clove garlic, minced,½ tablespoon crushed fresh rosemary leaves, sea salt and freshly ground black pepper to taste, ¼ cup mint jelly.

Method

1. Preheat the oven to 425 degrees F (220 degrees C).

2. Cut away excess fat from lamb cutlets (some fat does add flavor). Coat each chop lightly in olive oil. Season lamb cutlets with garlic, rosemary, salt, and pepper. Place lamb cutlets in a cast iron skillet.

3. Bake uncovered in the preheated oven until cooked through, 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C) for medium-well doneness.

4. Remove from the oven and cover tightly with foil; let rest for 8 to 10 minutes. Serve with mint jelly on the side.