Ginger & Lemongrass Marinated Lamb Cutlets With Ver

Name: Ginger & Lemongrass Marinated Lamb Cutlets With Verjuice Oven Roasted Vegetables & Served With Boiled Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cloves garlic peeled & finely cut up; 2 stalks lemongrass peeled & thinly sliced; 13/16 inch fresh ginger 5 of, peeled & finely cut up; 1 teaspoon sea salt; 3 tablespoons coriander leaves fresh, cilantro, finely cut up; 3 tablespoons fresh mint leaves finely cut up; 2 11/16 tablespoons olive oil fruity; 8 lamb cutlets I removed the bones & fat & cut the meat loose from the bone; 3 bell peppers mediums sweet, : I used 2 red & 1 yellow, cleaned, pits & white bits removed; 2 sweet onions large, peeled & cut into wedges; 3 cloves garlic, peeled & finely cut up; 6 3/4 tablespoons verjuice; 3 black pepper grinds of; 1 pinch sea salt; 2 cold water persons, peeled & cut up into 2, placed into

Servings: persons

2 cloves garlic peeled & finely cut up
2 stalks lemongrass peeled & thinly sliced
13/16 inch fresh ginger 5 of, peeled & finely cut up
1 teaspoon sea salt
3 tablespoons coriander leaves fresh, cilantro, finely cut up
3 tablespoons fresh mint leaves finely cut up
2 11/16 tablespoons olive oil fruity
8 lamb cutlets I removed the bones & fat & cut the meat loose from the bone
3 bell peppers mediums sweet, : I used 2 red & 1 yellow, cleaned, pits & white bits removed
2 sweet onions large, peeled & cut into wedges
3 cloves garlic, peeled & finely cut up
6 3/4 tablespoons verjuice
3 black pepper grinds of
1 pinch sea salt
2 cold water persons, peeled & cut up into 2, placed into

1
["Add the chopped up garlic, the cut up lemongrass, the cut up ginger & sea salt in the pestle & mortar. Using the pestle, grind into a rough paste.", "Add the chopped up coriander & mint leaves. Grind again well. Stir in the olive oil, bit by bit until you have a looser paste. I used 40 ml because I had too. Maybe, you do not have to use all the oil, just wait & see if you need to put in extra.", "Clean your lamb cutlets, if necessary & place into the Ziplock bag. Pour the marinade into the bag. Divide the marinade well over the cutlets!!. Close the plastic bag & massage the meat on the outside with your hands. Place the closed bag into a bowl in case of leakage. Put into the fridge for about 1,5 hours. You can marinate the meat up to 2 or 3 hours.", "When you are ready to make dinner, 40 minutes before eating, take the bag with the meat in it out of the fridge.", "Preheat the oven to 200 u00b0 C. for 10 minutes. Take a large bowl & place all the vegetables in it. Mix well with a spoon. Now, add the 100 ml of Verjuice. Mix well. Pour those vegetables into a baking dish, evenly divided. Add a pich of sea salt & a few grinds of black pepper. Mix well. Place into the hot oven for 20 to 30 minutes. After 15 minutes, stir the vegetables round with a spoon to prevent burning on the top. The vegetables will be cooked trough after 20 to 30 minutes. So, check that out.", "In the meantime, I cook the potatoes. They take about 15 to 20 minutes.", "After 15 minutes, until the potatoes & vegetables are nearly ready, I preheat a large heat & place my large grill- pan on it. When hot, add the marinated lamb pieces. Put some marinade on top of the meat. Cook for about 2 minutes per side until "" rose "" on the inside. Check that out by cutting 1 trough. The meat has to be rose otherwise it will be tough & hard! You want moist & delicate meat! Put the meat off the grill & put it into a warm plate & cover to keep warm. Turn the heat off. Let it stand for about 5 minutes."]

783

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 cloves garlic peeled & finely cut up, 2 stalks lemongrass peeled & thinly sliced, 13/16 inch fresh ginger 5 of, peeled & finely cut up, 1 teaspoon sea salt, and more.

Yes, Ginger & Lemongrass Marinated Lamb Cutlets With Verjuice Oven Roasted Vegetables & Served With Boiled Potatoes falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Ginger & Lemongrass Marinated Lamb Cutlets With Verjuice Oven Roasted Vegetables & Served With Boiled Potatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions