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Freeze-ahead lamb cutlets

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Beat the mid-week rush with this handy recipe for freeze-ahead lamb cutlets (RECIPE BE-LOW). The choice is yours – you can marinate the lamb and cook to enjoy now for dinner, or follow our handy tip to freeze the uncooked lamb, ready to pull out when you need an easy meal.
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Chargrilled lemon & rosemary lamb cutlets
Serves 4 Prep 10 mins (+ 15 mins marinating & 5 mins resting time) Cooking 5 mins
1 cup (250ml) buttermilk
1 tbs finely grated lemon rind
2 tbs chopped rosemary leaves
1 long green chilli, seeded, finely chopped (optional)
1 garlic clove, crushed
12 Coles Australian Lamb Cutlets
6 tomatoes, cut into wedges
1 cup mint leaves
60g pkt Coles Australian Baby Rocket
1 lemon, juiced
1½ tbs olive oil
Lemon wedges, to serve
1. Combine buttermilk, lemon rind, rosemary, chilli, if using, and garlic in a large bowl. Season. Add lamb and turn to coat. (To freeze now, see tip below.) Set aside for 15 mins to develop the flavours.
2. Place the tomato, mint and rocket in a large bowl. Drizzle with the lemon juice and oil. Season and gently toss to combine.
3. Heat a barbecue grill or chargrill on medium. Drain lamb from the buttermilk mixture. Cook for 2½ mins each side for medium or until cooked to your liking. Set aside for 5 mins to rest. Serve the lamb with the salad and lemon wedges.
Freeze the lamb: Freeze the uncooked lamb in the buttermilk mixture in sealable plastic bags for up to 3 months. Thaw overnight in the fridge before cooking.
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Food
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