If you’re looking for something a bit more exciting than burgers for your barbecue, don’t overlook lamb. Irish lamb is at it’s best during our (all too short) barbecue season, and lamb cutlets are delicious cooked this way. Some suggestions for suitable accompaniments are included here – if you try your own please let us know what worked!
- 8 lamb cutlets, well trimmed
- 1 tablespoon balsamic vinegar
- 1 tablespoon olive oil
- Salt and black pepper
Mix the vinegar and oil together in bowl. Dip the cutlets into the mixture, season with salt and pepper. Cook on a pre-heated barbecue or grill for three minutes on each side.
- Serve with a spoonful of your favourite salsa or relish or try mixing together some chopped cherry tomatoes, cucumber and fresh coriander, a squeeze of lime juice, olive oil and seasoning.
- Also try steamed potatoes served with a sprinkling of fresh thyme leaves and a little rock salt
We hope you enjoyed reading this post by Pat Whelan of James Whelan Butchers. Pat is a 5th generation butcher, cook book author and the director of James Whelan Butchers with shops in Clonmel, the Avoca Handweavers Rathcoole and Kilmacanogue, Dunnes Stores Cornelscourt, Rathmines and Swords in Dublin. Sign up to our newsletter for more updates from James Whelan Butchers