Mark Berettas Zesty Lamb Cutlets

Mark Berettas Zesty Lamb Cutlets

Mark Berettas Zesty Lamb Cutlets

Zesty lamb cutlets can even make really ordinary cooks look brilliant - they are dead easy to make! Just a couple of minutes on the BBQ and ring-a-ding-ding, zesty lamb cutlets are set to electrify your taste buds!/

Mark Beretta is the Sports Anchor for Breakfast TV show, SUNRISE, on Seven. Mark also proved a favourite with viewers on the seventh series of 'Dancing With The Stars', where he and partner Linda De Nicola featured in the late stages of the contest. 2007 also saw Mark join Seven's highly acclaimed 'V8 Supercar' commentary team. He also hosted the popular 'V8XTRA' show. Mark's own sporting achievements provide treasured memories. He is a 10-times Australian Water Ski champion, a silver medalist at the Singapore International Masters, and held a U.S. record. He is a keen bike rider, surfer and runner. He also holds a student pilot's license.

Ingredients

150g Lamb cutlets
2tbs Lemon juice
1 bunch Olive oil
1 bunch Fresh rosemary
1 pinch Cracked black pepper
Fresh garden salad
Crusty sourdough bread

Method
1.Cut the lemons in half. Squeeze into the mixing bowl. Add a big splash of olive oil
2. Break off rosemary needles, crush to release flavour, then toss them in
3. Use garlic press or knife to finely chop garlic cloves, and toss in
4. Add cracked pepper
5. Toss lamb cutlets into the mixture, make sure each cutlet is well-coated and the marinade is rubbed in
6. Set aside for 15 minutes or longer
7. BBQ on hot plate, while pouring over the excess marinade, for a few minutes each side
8. Enjoy with fresh garden salad and crusty bread

*Tom Riley's Wine Suggestion: *Perfectly matched with Penfolds Koonunga Hill ShirazCabernet




MORE