0.5 lemon zest and juice 0.5 Tbs. (30 ml) rosemary, finely chopped 3.5ml Flora oil Robertsons salt & pepper (optional) 2lamb cutlets, trimmed Knorrox beef stock
Preparation (for 6 portion) for
FLORA MARINATED LAMB CUTLETS
- Combine lemon zest and rind, rosemary, oil, salt and pepper in a bowl and mix well.
- Place the cutlets in one layer in a dish and coat well with the marinade. Cover and refrigerate 10 minutes or overnight.
- Pre-heat oven to 200°C and line a baking tray with baking powder. Bake cutlets for 10 minutes, cover with foil and rest for 5 – 10 minutes before serving.