Rosemary-and-Garlic Butter Lamb Cutlets

Wheat- and Gluten-free

Rosemary. Garlic. Tender lamb. Enough said.... 

Serves: 4

Ingredients:

• 1 x 850g Rack of lamb cutlets
• 2 T Olive oil
• 50g Butter
• Garlic Cloves
• Springs of Rosemary

Method:

1. Preheat the oven to 160°C.
2. Place 1 x 850g rack of lamb cutlets fat side up in a roasting pan.
3. Drizzle with 2 T olive oil, dot with  50g butter, garlic, season and add a couple of sprigs of rosemary.
4. Roast for 45 minutes for medium rare, or until done to your liking.
5. Allow to rest for 10 minutes before carving.

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