In this recipe from Puritan & Co.’s Will Gilson, a bold, aromatic marinade adds a burst of springy flavor to a hearty winter dish of lamb leg cutlets. At their best, lamb leg cutlets have marbling similar to rib eye so pick out a spicy syrah or a hoppy beer to enjoy alongside your meal.
- 2 pounds boneless lamb leg
- 1 whole lemon
- 1 fennel bulb, shaved thinly
- 1 bunch flat parsley, cleaned, dried, picked from the stems, and chopped rough
- 1 bunch tarragon, cleaned, dried, picked from the stems, and chopped rough
- 1 bunch scallions
- 2 lemons, zested
- 2 garlic cloves
- 1 cup extra virgin olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 1 teaspoon pepper
- Slice the lamb leg into 1/4 inch slices.
- Place the slices between two pieces of plastic wrap and pound with a mallet to make them about 1/8th inch thin.
- Combine all of the ingredients for the marinade in a blender and puree until smooth.
- Place the cutlets in the marinade and let sit for a minimum of six hours and up to 24 hours.
- Remove the cutlets from the marinade and season lightly with salt and pepper.
- Place the cutlets on a heated grill pan and cook them on both sides for around one to two minutes or until just cooked through medium.
- Serve with a squeeze of lemon and some shaved fennel.