By Gary Rhodes
Published 2005
Why: The sweetness of grilled lamb gives you a taste of summer.
Best for: Cutlets and chops.
I use: A ridged griddle pan to get the delicious bitter, charred marks of a barbecue.
Prep: Just season and oil or butter.
Cook: At as hot a temperature as possible.
How long: About 3-5 minutes on each side.
Simplest meal: Pan-fried cutlets with mint or garlic butter and a baked potato.
© 2005 Gary Rhodes. All rights reserved.
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