Coach Ray

Training for Excellence, with Excellent Training

Lamb Cutlets
Chef Ray

Chef Ray: Lamb Cutlets with Mint Sauce

The sauce adds a flavoursome punch to these traditional lamb cutlets.

From: Unkown Author (2018) The Low Carb Kitchen Heron Books

Serves: 4

  • 400g Frenched lamb cutlets
  • 1 tsp coconut oil
  • salt & pepper
  • mint leaves, to garnish

Sauce

  • garlic clove, crushed
  • ¼ cup flat-leaf parsley, finely chopped
  • ¼ cup fresh mint leaves, finely chopped
  • 2 tbsp lemon juice
  • ½ tbsp olive oil
  • 1 tsp apple cider vinegar
  • saltpepper, to taste
  1. Mix together all the ingredients for the sauce in a small bowl. Set aside.
  2. Rub the lamb with the coconut oil and a couple of good grinds of salt and pepper.
  3. Heat a grill pan over high heat.
  4. Fry the lamb cutlets for 4 minutes on each side or until cooked to your liking.
  5. Let the cutlets sit, covered, for a couple of minutes.
  6. Serve with the sauce drizzled over the top of the cutlets and garnished with mint leaves.

Although I’m not a qualified chef I do like to pretend I’m on Master Chef. I source the recipes from the stated source (not sauce) and make them taking the photo of the meal I produce for myself.

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If you enjoyed this recipe here is one I published a couple of years ago:

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Ray has competed in triathlons from sprint to ironman distance (both IM Taupo and Challenge Wanaka). Consequently he is aware of the importance of balancing training with lifestyle, thus complimenting other important aspects of an athlete’s life (family, work, study commitments etc…). • Entering your first triathlon? • Stepping up to a longer distance? • Looking to go faster? • Wanting to turn previous negatives into positives? Ray has coached athletes to achieve these and more. Training programmes are accessible online, so athletes can be located anywhere and still reap the benefits of Ray’s coaching. Contact him to discuss how he can assist you to achieve your goals.
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