Surprise your valentine with an intimate dinner for two this year. This simple Valentines lamb cutlets dinner is a light, easy to prepare and cook, leaving you and your loved one with plenty of time for the more important things!
ALL the ingredients for this recipe are now available at your local Ritchies supermarket. Find your local VIC, NSW or QLD store.
Valentines lamb cutlets
- 1 Ritchies lamb rack, trimmed (allow 3 points per person)
- 2 tablespoons extra virgin olive oil
- 1 medium garlic clove, crushed
- sea salt and freshly ground black pepper
- 1 tablespoons dried oregano
to serve
- 1 tub your favourite beetroot dip
- ½ punnet heirloom cherry tomatoes, cut in half
- a few small parsley leaves ( optional)
- a few basil leaves, torn (optional)
- extra virgin olive oil, for drizzling
- sea salt and freshly ground black pepper
- ½ a lemon cut in wedges
Valentines lamb cutlets method
Preheat oven to 200oC or hooded barbecue to medium hot.
In a small bowl mix together the olive oil, crushed garlic and oregano. Cover the bone points of the lamb rack with foil, to stop them burning. Place the lamb on a shallow tray or dish, drizzle or brush the meat all over with the flavoured olive oil, season generously all over with salt and freshly ground black pepper. Roast the lamb in the oven or barbecue with the lid down for 15-20 minutes for medium rare or until cooked to your liking. Cover with foil and allow to rest.
While the meat rests make to tomato salad.
In a medium bowl, add the tomatoes, a drizzle of extra virgin olive oil and torn basil leaves (if you are using them), season with salt and pepper and set aside.
Cut the rack of lamb into cutlets using the bones as a guide for your knife. Plate up on white plates, use a pastry brush or a spoon and smear the beetroot dip into a heart shape on one side of each plate. Decorate with a few small parsley leaves (if your using them) top with three of the lamb cutlets arranged in a heart shape and decorate with a small pile of heirloom tomato and basil salad.
Serves 2. Preparation time: 10 minutes. Cooking time: 20 minutes.
