Illustration — recipe images on Disharoo are AI-generated, not photographs of the finished dish. How these recipes are made
Costolette di Agnello Scottate
Herb-crusted lamb cutlets pan-fried in olive oil with a crispy herb crust — elegant simplicity. Letting the coated cutlets rest for a full hour at room temperature gives the garlic and herb marinade time to actually flavour the meat before it hits the pan.
Ingredients
Instructions
Mix garlic, rosemary, thyme, lemon zest and olive oil into a marinade.
Coat lamb cutlets thoroughly, rest 1 hour at room temperature.
Heat a cast iron pan until smoking hot.
Season cutlets with salt and pepper, cook 2 minutes each side for pink.
Rest 3 minutes, serve with a squeeze of lemon.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
