Ginger & Lemongrass Marinated Lamb Cutlets+ Verjuice Vegetables


* For the marinade:
2 cloves of garlic, peeled & finely cut up
2 stalks of lemongrass, peeled & thinly sliced
2,5 cm of fresh ginger, peeled & finely cut up
1 teaspoon of sea salt
3 tablespoons of fresh coriander leaves ( cilantro ), finely cut up
3 tablespoons of fresh mint leaves, finely cut up
40 ml of fruity olive oil

* for the meat:
8 lamb cutlets, I removed the bones & fat & cut the meat loose from the bone
1 large plastic Ziplock bag

* For the vegetables:
3 sweet bell peppers: I used 2 medium red & 1 yellow, cleaned, pits & white bits removed
2 large sweet onions, peeled & cut into wedges
3 fat cloves of garlic, peeled & finely cut up
100 ml of Verjuice
a few grinds of black pepper
a pinch of sea salt

Potatoes for 2 persons, peeled & cut up into 2, placed into cold water


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