Oven Baked Lamb Cutlet With Rosemary

lamb with rosemary


  • 16 lamb cutlets
  • Lemon for serving
  • 125ml M&S Coconut Milk
  • 1 tbsp freshly ground black pepper
  • 1 tbsp salt
  • 2 tbsp balsamic vinegar
  • 2 tbsp soft brown sugar
  • 5 stalks fresh rosemary / 1 tbsp dried rosemary
  • 2 tbsp M&S Coconut Milk
  • 6 cloves garlic
  • 1 tsp salt (pound until fine)
  • * * * *
  • Marinade lamb cutlets for 1 hour.
  • Preheat oven to 200°C. Drain marinated cutlets and place on a greased baking tray in a single layer. Brush with some cooking oil.
  • Bake lamb cutlets for 10 minutes on one side, turn over, spread some rosemary paste and continue to bake for another 10 minutes or until lamb is tender.
  • Serve lamb with some lemon slices.

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