113 Broiled Meat

Preparation info

  • Difficulty

    Easy

  • Recipe to Produce

    4

    Portions

Appears in

The Graham Kerr Cookbook: By the Galloping Gourmet

The Graham Kerr Cookbook

By Graham Kerr

Published 1966

  • About

Recipe to produce 4 portions U.S.A. Imperial Metric
Lamb cutlets 8 8 8
Clarified butter To brush To brush To brush
Black peppercorns To season To season To season
Garlic To season To season To season
Salt To season To season To season

Method

Comment on Method

I hope you will forgive the obvious plug for New Zealand Lamb in the Step 1 photograph below. I have no reservations in this direction because I am confident, having tasted lamb from many countries, that New Zealand leads the world in over-all quality. My favorite lamb comes from the coastline stations where up to one ton of sea salt falls to the acre. This adds a tang to the meat which places it beyond international competition. Here endeth the commercial—now on with the method!

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Method of Preparation

  1. Peel garlic.
  2. Prepare seasoning.
  3. Brush broiler rack with clarified butter.
  4. Heat broiler medium hot.