Imagine a dish that combines the rich, succulent flavor of perfectly seared lamb cutlets with the delicate, vibrant green of fresh spinach - a culinary masterpiece that promises to elevate your home cooking from ordinary to extraordinary. This Australian-inspired recipe is not just a meal, it's a gastronomic experience that will tantalize your taste buds and impress even the most discerning dinner guests. Get ready to unlock the secrets of restaurant-quality cooking right in your own kitchen!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Australian
Serves: 4 servings
Ingredients
- 8 lamb cutlets
- 2 cups fresh spinach
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Remove lamb cutlets from refrigerator 30 minutes before cooking to allow them to reach room temperature, which ensures even cooking.
- Pat lamb cutlets dry with paper towels to remove excess moisture, which helps achieve a better sear.
- Season both sides of lamb cutlets generously with salt and freshly ground black pepper.
- Heat olive oil in a large heavy-based skillet or grill pan over medium-high heat until oil is shimmering but not smoking.
- Carefully place lamb cutlets in the hot pan, ensuring they are not overcrowded. Cook for approximately 3-4 minutes on each side for medium-rare doneness.
- While cutlets are cooking, mince garlic finely and prepare fresh spinach leaves by washing and roughly chopping.
- Remove lamb cutlets from pan and let rest on a warm plate, covered loosely with aluminum foil for 3-4 minutes to allow juices to redistribute.
- In the same pan with remaining lamb juices, quickly sauté minced garlic for 30 seconds until fragrant.
- Add spinach to the pan and cook for 1-2 minutes until just wilted, stirring constantly.
- Season wilted spinach with a pinch of salt and pepper to taste.
- Plate lamb cutlets and top with wilted garlic spinach, serving immediately while hot.
Tips
- Temperature is Key: Always let your lamb cutlets sit at room temperature for 30 minutes before cooking. This ensures even cooking and a more tender result.
- Moisture Management: Pat the lamb cutlets completely dry with paper towels. Excess moisture prevents that perfect golden-brown sear you're looking for.
- Don't Overcrowd the Pan: Cook the cutlets in batches if necessary. Overcrowding leads to steaming instead of searing, which ruins the beautiful caramelization.
- Timing is Crucial: For medium-rare, aim for 3-4 minutes per side. Use a meat thermometer if you're unsure - 135°F (57°C) is the sweet spot for medium-rare.
- Resting is Non-Negotiable: Let the lamb rest for 3-4 minutes after cooking. This allows the juices to redistribute, ensuring each bite is incredibly juicy and flavorful.
- Garlic Technique: When sautéing garlic, keep it moving to prevent burning. 30 seconds is all you need to release its aromatic flavors.
- Spinach Wisdom: Cook spinach just until wilted - overcooking turns it into a mushy mess. You want it bright green and tender.
Nutrition Facts
Calories: 366kcal
Carbohydrates: 1g
Protein: 25g
Fat: 29g
Saturated Fat: 10g
Cholesterol: 80mg
