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Lemon And Thyme Lamb Cutlets Recipe
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5 from 1 vote

Lemon And Thyme Lamb Cutlets Recipe

A fresh tasting lamb dish served with a warm celeriac salad. This Paleo dish may look sophisticated, but it's very simple to prepare.
Course Main Course
Cuisine American
Keyword cutlets, lamb, lemon, thyme
Prep Time 1 hour
Cook Time 35 minutes
Total Time 1 hour 35 minutes
Servings 4 people
Calories 1769kcal
Cost 40

Ingredients

Instructions

  • Place half of the thyme into a container and lay the lamb cutlets on top. Cover with the remaining thyme, lemon juice, and half of the olive oil. Make sure all the cutlets are well-coated and covered. Let the lamb cutlets marinate for an hour or two in the refrigerator (or better yet, overnight).
    12 lamb cutlets, 3 tbsp. lemon juice, 1 bunch fresh thyme, ½ cup extra-virgin olive oil
  • Cut the celeriac into medium size chunks, place them in a saucepan with cold water and bring to a boil on high heat. Once the water has reached the boiling point, cover and remove it from the heat, and let sit for about 20 minutes until the celeriac is soft.
    1 big celeriac
  • Drain the celeriac and return it to the pan. Add the pitted black olives and parsley, and season to taste. Then add the remaining olive oil and stir, making sure the celeriac chunks are all well coated.
    2 oz. pitted black olives, 2 tbsp. fresh parsley, Sea salt and freshly ground black pepper to taste
  • Take the lamb cutlets out of the marinade and barbecue or grill for 2 to 3 minutes on each side. (Keep them on the grill more if you like them well done.)
  • Serve the cutlets on top of the warm celeriac mixture.

Nutrition

Calories: 1769kcal | Carbohydrates: 17g | Protein: 67g | Fat: 159g | Saturated Fat: 61g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 74g | Cholesterol: 311mg | Sodium: 632mg | Potassium: 1392mg | Fiber: 4g | Sugar: 3g | Vitamin A: 691IU | Vitamin C: 28mg | Calcium: 148mg | Iron: 8mg