Lamb cutlets with cranberry cider marinade
21/12/2011
Serves 4
Cranberry cider marinade
| 1 cup | Cider, (cranberry) |
| ¼ cup | Olive oil |
| 1 | Red onion, (finely sliced) |
| 2 cloves | Garlic, (finely sliced) |
| 3 tsp | Fresh thyme |
| 2 | Bay leaves |
| 6 | Black peppercorns |
| 2 tsp | Salt |
Ingredients
| 16 | Lamb cutlets |
| 8 | Shallots, (or 12 depending on size) |
| 1 | Olive oil, (to fry) |
| 1 | Salt & freshly ground pepper |
| 1 to serve | Fresh thyme |
Directions
- To make the marinade; combine the ingredients then pour into a deep dish.
- Add the lamb and leave to marinate for at least 2 hours.
- Peel and cook the shallots on the grill until tender, season.
- Remove the lamb from the marinade and grill for about 3 minutes on each side before serving with the shallots and extra thyme.
Wine Match
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