Grilled lamb cutlets with mushrooms

Recipe from: 7/22/1998 12:00:00 AM
Ingredients 6
Servings 4


  • 8
    lamb cutlets, trimmed
  • 30
    olive oil
  • 250
    fresh mushrooms
  • 10
    fresh rosemary leaves
  • 125
  • salt and milled pepper


Place cutlets in a shallow baking dish, brush with 15 ml (1 tbsp) oil and grill on both sides under a preheated grill until done to taste. Keep warm. Slice mushrooms. Heat remaining oil in a frying pan, add mushrooms and rosemary and cook until browned. Add cream and cook over high heat to glaze mushrooms, about 2 minutes. Season. Serve with lamb cutlets on a bed of butternut mash (see tips).

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