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Recipes
Lamb cutlets with balsamic vinegar and rosemary

Lamb cutlets with balsamic vinegar and rosemary

Difficulty

Time

120 min

Author

This recipe is prepared with:

Product

MultiGrill 9 Pro Contact grill CG 9167 Black/Stainless steel

Ingredients

Servings: 2

Makes:

6  lamb cutlets

For the marinade
1 sprig fresh rosemary
1  garlic clove
100 ml balsamic vinegar
15 g sugar
  salt
  pepper

For the salad
2  peppers
1
1
1  garlic clove
1 sprig fresh rosemary
2  large tomatoes
2 tbsp balsamic vinegar
2 tbsp olive oil
  salt
  pepper

Instructions

STEP 1/10

For the marinade:

Wash the rosemary sprig, pluck off the needles and chop them. Peel the garlic clove and crush it. Mix the rosemary and garlic with balsamic vinegar and the rest of the ingredients for the marinade.

STEP 2/10

Marinate and cover the lamb in the fridge for at least 1-2 hours.

STEP 3/10

For the salad:

Wash and trim the peppers and cut into strips. Wash the zucchini and tomato, remove the stalk and cut into large cubes or slices.

STEP 4/10

Peel the onions, cut into wedges. Mix the vegetables in a bowl.

STEP 5/10

Peel the garlic clove and crush into the vegetables. Wash the rosemary sprig, pluck off the needles and chop. Mix with the vegetables with salt, pepper and olive oil.

STEP 6/10

Insert the grill plates into the MultiGrill 9 Pro and use it as a contact grill. Set the lower and upper thermostat knob to 230°C. Press the start/stop button to preheat the grill.

STEP 7/10

When the display shows ready, place the vegetables on the lower grill plate and cook for about 8-12 minutes.

STEP 8/10

Put the vegetables in a bowl and add the balsamic vinegar, mix well and set aside.

STEP 9/10

Place the lamb cutlets on the lower grill plate. Cook for about 11-13 minutes, depending on desired doneness and thickness of the lamb cutlets (we recommend turning them halfway through cooking, because the upper grill plate does not rest on the meat due to the bone).

STEP 10/10

In the meantime, reduce the marinade in a pan and serve as a sauce with the grilled lamb cutlets and the salad.

This recipe was prepared with Braun's MultiGrill 9 Pro (CG 9167 TI).

Back to homepage
Recipes
Lamb cutlets with balsamic vinegar and rosemary

Lamb cutlets with balsamic vinegar and rosemary

Show me the recipe

Difficulty

Time

120 min

Author

Show me the recipe

Servings:2

Makes:

Ingredients

This recipe is prepared with:

CG9167

Instructions

STEP 1/10

For the marinade:

Wash the rosemary sprig, pluck off the needles and chop them. Peel the garlic clove and crush it. Mix the rosemary and garlic with balsamic vinegar and the rest of the ingredients for the marinade.

STEP 2/10

Marinate and cover the lamb in the fridge for at least 1-2 hours.

STEP 3/10

For the salad:

Wash and trim the peppers and cut into strips. Wash the zucchini and tomato, remove the stalk and cut into large cubes or slices.

STEP 4/10

Peel the onions, cut into wedges. Mix the vegetables in a bowl.

STEP 5/10

Peel the garlic clove and crush into the vegetables. Wash the rosemary sprig, pluck off the needles and chop. Mix with the vegetables with salt, pepper and olive oil.

STEP 6/10

Insert the grill plates into the MultiGrill 9 Pro and use it as a contact grill. Set the lower and upper thermostat knob to 230°C. Press the start/stop button to preheat the grill.

STEP 7/10

When the display shows ready, place the vegetables on the lower grill plate and cook for about 8-12 minutes.

STEP 8/10

Put the vegetables in a bowl and add the balsamic vinegar, mix well and set aside.

STEP 9/10

STEP 10/10

In the meantime, reduce the marinade in a pan and serve as a sauce with the grilled lamb cutlets and the salad.

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Lamb cutlets with balsamic vinegar and rosemary

This recipe is prepared with:

Ingredients

Instructions

STEP 1/10

STEP 2/10

STEP 3/10

STEP 4/10

STEP 5/10

STEP 6/10

STEP 7/10

STEP 8/10

STEP 9/10

STEP 10/10

Lamb cutlets with balsamic vinegar and rosemary

Ingredients

Instructions

STEP 1/10

STEP 2/10

STEP 3/10

STEP 4/10

STEP 5/10

STEP 6/10

STEP 7/10

STEP 8/10

STEP 9/10

STEP 10/10

Notes

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