Imagine a dish that transports you to sun-drenched Mediterranean coastlines with just one bite - our Lamb Cutlets with Courgette and Spinach are exactly that culinary journey! This recipe transforms simple ingredients into an extraordinary meal that promises to tantalize your taste buds and impress even the most discerning dinner guests. Whether you're a seasoned home chef or a cooking novice, these succulent lamb cutlets will elevate your dinner game and make you feel like a gourmet restaurant chef in your own kitchen.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Mediterranean
Serves: 2 servings
Ingredients
- 4 lamb cutlets
- 1 courgette, sliced
- 2 cups spinach
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 4 lamb cutlets, 1 courgette (zucchini), 2 cups of fresh spinach, 2 tablespoons of olive oil, 2 cloves of garlic (minced), and salt and pepper to taste.
- Take the lamb cutlets out of the refrigerator and let them sit at room temperature for about 10 minutes. This helps them cook evenly.
- While the lamb is resting, prepare the courgette. Wash it thoroughly, then slice it into thin rounds or half-moons, depending on your preference.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Once hot, add the sliced courgette to the skillet. Season with a pinch of salt and pepper, and sauté for about 3-4 minutes until they are tender and slightly golden. Stir occasionally to ensure even cooking.
- Once the courgette is cooked, add the minced garlic to the skillet. Sauté for an additional 1-2 minutes until the garlic is fragrant, being careful not to let it burn.
- Next, add the fresh spinach to the skillet. Stir gently and cook for about 2-3 minutes until the spinach wilts. Remove the skillet from the heat and transfer the vegetables to a serving dish, keeping them warm.
- In the same skillet, add the remaining 1 tablespoon of olive oil and increase the heat to medium-high. Season the lamb cutlets with salt and pepper on both sides.
- Once the oil is hot, add the lamb cutlets to the skillet. Cook for about 3-4 minutes on each side for medium-rare, or longer if you prefer your lamb more well-done. Use tongs to flip them carefully to avoid losing the juices.
- Once cooked to your desired doneness, remove the lamb cutlets from the skillet and let them rest for about 5 minutes. This allows the juices to redistribute, making the meat more tender.
- To serve, place the sautéed courgette and spinach mixture on each plate, and top with the rested lamb cutlets. Optionally, drizzle with a little extra olive oil and garnish with fresh herbs if desired.
- Enjoy your delicious Mediterranean-inspired lamb cutlets with courgette and spinach!
Tips
- Temperature Matters: Always let your lamb cutlets rest at room temperature for 10-15 minutes before cooking to ensure even heat distribution.
- Perfect Sear Technique: Use a heavy-bottomed skillet and ensure it's hot before adding lamb to achieve a beautiful golden-brown crust.
- Don't Overcrowd: Cook lamb cutlets in batches if necessary to maintain high heat and prevent steaming instead of searing.
- Resting is Crucial: Always let your cooked lamb rest for 5 minutes to allow juices to redistribute, ensuring maximum tenderness.
- Fresh is Best: Use fresh, high-quality lamb cutlets and crisp vegetables for the most vibrant flavors.
- Seasoning Tip: Season your lamb generously with salt and pepper just before cooking for maximum flavor absorption.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 6g
Protein: 35g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 110mg
