Garlic Chuletillas recipe

  • Serves 4
  • 10mins to prepare, 2hrs to marinade, 10mins to cook
  • 584 calories / serving
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In a bowl, combine all the ingredients, add the lamb chops and generously coat with the marinade, cover and place in the fridge for two hours.

Grill the chops under a pre-heated grill for four to five minutes each side, adding the marinade as you cook. Serve on a platter with the mint and lemon peel sprinkled over and a pot of dipping garlic mayonnaise.

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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 12 baby lamb cutlets, french trimmed
  • 4 cloves of garlic, minced
  • 1 onion, finely sliced
  • sprig of rosemary
  • 1tbsp sherry vinegar
  • 20ml olive oil
  • bay leaf
  • to garnish

  • 1tbsp lemon peel, chopped
  • Energy 65kj 584kcal 29%
  • Fat 36g 52%
  • Saturates 15g 76%
  • Sugars 0g 0%
  • Salt 0.5g 8%

of the reference intake
Carbohydrate 0.5g Protein 64.4g Fibre 0.2g

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