Previous post

Citrus thyme lamb cutlets

Citrus thyme lamb cutlets

Drool … these don’t last long in our house.

I knew Molly had definitely inherited a fair bit of my personality when at just five-months-old she happily sucked away on a lamb cutlet like it was the best thing since sliced bread (if you click through to see this recipe you’ll also be treated to the cuteness that is a video of Molly eating a lamb cutlet at just 5-months-old with no teeth).

At just over eight-months-old now, not much has changed and Molly loves anytime we have lamb for dinner. This is a jazzed up version of the humble lamb cutlet. The thyme and orange go so well together and it gives the meat a nice sweetness.

I serve these with my smushy avocado peas and some of my herby potatoes.

If you’re on a budget (which sometimes aren’t we all) you can also use cheaper cuts of lamb and cut them up into strips for your child to hold.

When serving these to Molly I cut most of the meat off the bone and just leave a few centimetres of meat for Molly to suck away on. I then cut up the lamb into smaller pieces or blend the lamb chunk with the smushy pea mix for Molly to eat.

Be careful, these will not last long on the dinner table. My husband is always wanting more.

Enjoy!

Lanai xx

 

Click here to see a video of Molly eating lamb at five-months-old

 

Ingredients

* 8 lamb cutlets (I buy the extra trimmed cutlets as they have less fat on them)

* 1/2 large orange – juice and zest

* 1 teaspoon of chopped garlic

* 1 teaspoon of thyme leaves (fresh or dried)

* Drizzle of extra virgin olive oil

 

Method

1. Place cutlets in a large bowl and grate the zest of half an orange over the lamb.

2. Add remaining ingredients to the bowl and toss to combine.

3. Squeeze the juice of half an orange over the cutlets. They should look like the picture below.

Uncooked citrus thyme lamb cutlets
4. 
Cover and place in the fridge to marinate for at least 30 minutes. The longer the better you can leave them as the flavour will only improve.

5. Heat a small bit of oil in a non-stick frying pan on medium heat.

6. Turn the pan down slightly and cook for 5-7 minutes on each side ensuring the cutlet is cooked all the way through for smaller children.

7. Remove pan from heat and place a piece of aluminium foil over the top and leave the meat to rest for several minutes before serving.

 

This will serve two adults and one child.

 

If you liked this recipe check out more like this here

You can also subscribe to get the latest recipes direct to your inbox. 

And like us on Facebook so you never miss a recipe again. 

 

Handy tips 

* Try making these the night before and leaving them in the fridge, properly covered to marinate all day.

* You can also try this recipe with lemons if your child/husband/partner/roommate isn’t adverse to a bit of a tang.

* Lamb cutlets can be expensive so if you’re on a budget try and get them when they’re on sale or use a cheaper cut of lamb and cut it into batons for your child to hold.

 

Citrus thyme lamb cutlets
Author: 
 
Ingredients
  • 8 lamb cutlets (I buy the extra trimmed cutlets as they have less fat on them)
  • ½ large orange - juice and zest
  • 1 teaspoon of chopped garlic
  • 1 teaspoon of thyme leaves (fresh or dried)
  • Drizzle of extra virgin olive oil
Instructions
  1. Place cutlets in a large bowl and grate the zest of half an orange over the lamb.
  2. Add remaining ingredients to the bowl and toss to combine.
  3. Squeeze the juice of half an orange over the cutlets. They should look like the picture below.
  4. Cover and place in the fridge to marinate for at least 30 minutes. The longer the better you can leave them as the flavour will only improve.
  5. Heat a small bit of oil in a non-stick frying pan on medium heat.
  6. Turn the pan down slightly and cook for 5-7 minutes on each side ensuring the cutlet is cooked all the way through for smaller children.
  7. Remove pan from heat and place a piece of aluminium foil over the top and leave the meat to rest for several minutes before serving.
 

YUM YUM YUM IN MY TUM TUM!

Molly with lamb 1

I’m watching you mummy….

Molly with lamb 2

I love lamb!

Molly with lamb 3

 

P.S. Don’t forget if you want the latest recipes from Good Baby Kitchen to sign up to our mailing list

 

And keep connected with Good Baby Kitchen on Facebook so you never miss a post! xxx 

 

Related posts

2 Comments

Leave a Reply

About Good Baby Kitchen

Learn more about Lanai and Good Baby Kitchen.

READ MORE
Sign up to get the latest recipes
People loving our food

Kathryn really enjoyed the blueberry scones!

Posted by Bronwyn Hickey on Wednesday, April 22, 2015
Follow me on Twitter
June 2017
M T W T F S S
« Jul    
 1234
567891011
12131415161718
19202122232425
2627282930