Lamb cutlets

Lamb cutlets

Izgara pirzola

By
From
Turkish Meze
Serves
4
Photographer
Alicia Taylor

Ingredients

Quantity Ingredient
4 lamb cutlets
2 tablespoons dried oregano
125ml olive oil

Method

  1. Flatten the cutlets using a meat tenderiser, rolling pin or a bottle of wine.
  2. Place the cutlets in a container and sprinkle with the oregano. Pour the olive oil over and turn the cutlets to coat them in the oil. Cover and marinate in the refrigerator for at least 8 hours.
  3. Scrape the oregano off the cutlets and sprinkle them with sea salt and freshly ground black pepper.
  4. Cook the cutlets in a hot frying pan or on a hot barbecue for 3–4 minutes on each side for medium-rare cutlets.
  5. Remove from the heat, leave to rest in a warm place for a few minutes, then serve immediately.
Tags:
Turkish Meze
Sevtap
Yuce
restaurant
Turkish
Turkey
Mediterranean
European
sharing
Middle Eastern
European
SBS
mezze
snacks
bites
small
party
entertaining
tapas
entrees
cocktail party
canapes
canapés
appetizers
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