Lamb Cutlets with Rosemary and Wine

"Romance in a plate."
Preparation30 min.
Cooking80 min.
Тotal110 min.
Servings10 to 12
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  • lamb cutlets - 10 to 12
  • onions - 1 head, large
  • cooking oil
  • soya sauce - to taste
  • paprika
  • black pepper
  • white pepper
  • rosemary - 2 sprigs fresh or dried
  • salt
  • red wine - 1 cup


On the night before, rub the lamb cutlets with salt, black-, red-and white pepper. Put them in a small baking dish, sprinkle with a scraped and crushed rosemary sprig.

Cover them with onion slices and toss with soya sauce and a bit of oil. Press lightly with your fingers.

Cover the pan and place the chops to marinate overnight. Then, arrange the chops in the pan and everything else in a new larger greased tray.

Add sprigs of rosemary and pour the wine on. Cover pan with foil.

Put the lamb cutlets with rosemary and wine to bake in a heated oven at 392°F (200°C) for about 1 hour and 10 minutes.

Remove foil and grill until ready.


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