Lamb cutlet on the bone in a spicy marinade
3 servings
10 minutes
Lamb chop on the bone in a spicy marinade is a refined dish of French cuisine that combines tender meat and a rich flavor bouquet of the marinade. Traditionally, lamb was a valued delicacy in the provinces of France, and the combination of Dijon mustard, soy sauce, and rosemary gives this recipe an expressive spiciness. The meat infused with spice aromas gains an unparalleled richness, while the browned crust makes it particularly appetizing. The chop is served with vegetables or potatoes, and a glass of red wine perfectly complements the taste of this dish. It is an ideal treat for a festive dinner, combining simplicity and gastronomic sophistication that delights everyone who tries it.
1
Combine the ingredients for the marinade.
- Olive oil: 3 tablespoons
- Dijon mustard: 2 teaspoons
- Soy sauce: 1 tablespoon
- Dried rosemary: 0.5 teaspoon
- Freshly squeezed lemon juice: 2 tablespoons
- Ground pepper blend: pinch
2
Whip vigorously until homogeneous consistency.
3
Coat the meat with sauce on only one side and let it marinate at room temperature for about 30 minutes.
- Bone-in lamb cutlets: 500 g
4
Place the meat with the marinade side down on a hot dry skillet.
- Bone-in lamb cutlets: 500 g
5
Spread the remaining sauce. Reduce the heat to medium.
- Dijon mustard: 2 teaspoons
- Soy sauce: 1 tablespoon
- Dried rosemary: 0.5 teaspoon
- Freshly squeezed lemon juice: 2 tablespoons
- Ground pepper blend: pinch
6
Flip it as soon as the bottom side is covered with a golden crust. When the second side is fried similarly, remove from heat.
- Bone-in lamb cutlets: 500 g