Grilled lamb cutlets
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 277 kcal | (13 %) | ||
| Protein | 35.5 g | (36 %) | ||
| Fat | 10.8 g | (9 %) | ||
| Carbohydrates | 9 g | (6 %) |
Ingredients
- Ingredients
- 1 organic Orange
- 2 garlic cloves
- 1 tsp fennel seeds
- 2 Tbsps olive oil
- 20 Lamb cutlets
- 4 Fennel bulb
- 4 Beefsteak tomato
- salt
- freshly ground pepper
- bunch thyme or rosemary (may substitute dried herbs de Provence)
Preparation steps
Rinse orange in hot water, wipe dry and finely grate zest. Squeeze juice from orange. Peel garlic and chop coarsely. Crush garlic and fennel seeds in a mortar, then stir into orange juice. Stir orange zest and olive oil into mixture.
Rinse lamb chops, pat dry and brush with half of marinade. Cover and let stand for 1 hour.
Rinse fennel, wipe dry and cut into quarters. Brush fennel with remaining marinade. Remove lamb from marinade and pat dry. Rinse tomatoes, wipe dry and cut off top quarter. Scoop out seeds and rub tomato interior with salt, pepper and herbs. Replace tomato top.
Place prepared tomatoes and fennel in a grill pan, then grill with lamb on preheated charcoal grill. Grill lamb chops on each side for about 3-4 minutes. Grill fennel for 6-8 minutes. Grill tomatoes for about 10-12 minutes. Cooking times may vary. Baste lamb and fennel with remaining marinade. Season lamb with salt.To serve, arrange on plates and serve immediately.