If you are looking for a quick and easy to prepare weekday meal that feels like a weekend treat look no further. Lamb cutlets are bathed overnight in lemon, garlic, olive oil and a little date syrup. A few minutes sizzling under a hot grill transforms them into addictive, candied, savoury lollipops. Served with vibrant roasted veggies these simple ingredients can’t help but make you smile.Fibro Food Fairy
Free From Information:
• Dairy free
• Egg free
• Gluten free
• Nut free
• Soya free
• Refined sugar free
Lamb lollipops in a date marinade
A few minutes sizzling under a hot grill transforms these beauties into addictive, candied, savoury lollipops.
- 6 small organic lamb cutlets, trimmed of all fat
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon garlic purée
- 2 tablespoons of date molasses
- 1 teaspoon dried rosemary
- Salt and pepper
Mix the marinade ingredients together and pour over the prepared lamb cutlets. Leave to marinade in the fridge for 2-3 hours or preferably overnight.
Bring the cutlets up to room temperature before cooking. Preheat the grill to a medium to high heat. Place the cutlets on a grill tray lined with non-stick foil. Place under the grill for three minutes on each side or until cooked through.
FIBRO FOOD FAIRY TIP: Serve with a selection of your favourite oven roasted vegetables. I have chosen, sweet potato, beetroot, courgettes, and tomatoes. Drizzle in a little olive oil and season well. Place the sweet potato in a preheated oven 200° C fan, for approximately for approximately 20 minutes, then add the cooked beetroot, courgette and tomatoes and cook for a further 15-20 minutes or until the sweet potato has turned golden and is just cooked through.