Costolette di Agnello Scottate

Name: Costolette di Agnello Scottate
Prep time: 1 h 5 min
Cook time: 8 min
Total time: 1 h 13 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 12 lamb cutlets, frenched; 3 cloves garlic, minced; 2 sprigs fresh rosemary, leaves chopped; 1 tsp fresh thyme leaves; 3 tbsp extra virgin olive oil; 1 lemon, zested

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.

Total time

73 min

Prep

65 min

Cook

8 min

Difficulty

easy

Cuisine

Italian

gluten-free

Ingredients

12lamb cutlets, frenched

3 clovesgarlic, minced

2 sprigsfresh rosemary, leaves chopped

1 tspfresh thyme leaves

3 tbspextra virgin olive oil

1lemon, zested

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.

Calories

817

Protein

60.7g

Fat

61.3g

Carbs

4.3g

Fiber

1.9g

Sodium

176mg

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