ROSEMARY LAMB WITH CHERRY TOMATO, GREENS & BOCCONCINI SALAD RECIPE ADAPTED FROM DONNA HAY

Tonight I made rosemary lamb cutlets because I had spare rosemary from the beef stew I made two weeks ago.  Fortunately herbs like rosemary lasts long in the fridge and still have its fragrant strong aroma.  My friend once told me that Donna Hay recipes are simple and effortless so I decided to look for the lamb recipe from her website.  Luckily she had such a huge menu selection that I could choose although I didn't want a roast lamb so the cutlets were a perfect choice.

Rosemary lamb cutlets with cherry tomato, greens and bocconcini salad

There's only a few ingredients required to make this recipe and it only takes up to 30 minutes to dish it up.  The tossed salad is relatively easy with just lime juice and olive oil dressing.

Lamb cutlets from Coles, 60 ml of olive oil, two teaspoons of rosemary cut into smaller leaves, 1 lime (use 1 tablespoon of lime juice for the lamb and the rest for the side salad - NB: Donna Hay used lemon juice instead), sea salt and pepper, 1 clove of garlic diced into smaller pieces, 1 teaspoon of garlic and 1 teaspoon of ginger powder (additional flavours not included in Donna Hay's recipe)

Method

1) Combine two table spoons of olive oil, lime juice, garlic, rosemary, salt and pepper, garlic and ginger powder seasoning together in a bowl.

2) Brush the mixture on the cutlets on both sides as per below.  Let it sit aside for at least 20 minutes (Donna Hay suggests to cover it)

Marinated lamb cutlets

3) Place a pan on high heat and add olive oil.  Char grill the pan for 2-3 minutes on each side for medium rare or until cooked to your liking.

Pan fried lamb cutlets

Pan fried lamb cutlets

4) On a salad plate, cut up some cherry tomatoes, add some greens (beetroot leaf salad, spinach or lettuce) and bocconcini.  Drizzle with olive oil and squeeze the rest of the lime left over.  Toss the salad evenly and plate up the salad with the lamb cutlets for serving.

The lamb was so juicy and flavoursome! Cooking it for 2-3 minutes on both sides ensures that it doesn't become rubbery and tough.  This dish was so easy to make I'd love to recommend it to all my friends and anyone else out there would love lamb.  Some people cannot stand the smell of lamb but the lime juices and rosemary certainly takes away that pungent smell.  You can also add seeded mustard for the same effect and I've been told it tastes fantastic!