Natural lamb cutlets in a frying pan

Ingredients:

• 4 natural lamb shoulder cutlets weighing 200-340 g each.
• 0.5 cup freshly squeezed lemon juice
• 2 tbsp. grainy mustard
• 1 tbsp chopped fresh rosemary
• 3 cloves garlic, crushed
• 1 teaspoon coarse salt + more to taste
• 0.5 cups extra-virgin olive oil
• Freshly ground black pepper, to taste

Preparation:

1. Marinade:
   
   In a medium bowl, combine lemon juice, mustard, rosemary, garlic, and 1 teaspoon salt. Stir in olive oil and season with pepper.
   
   Pour the marinade into a large zip-lock plastic bag. Place the patties in the bag, seal, and shake vigorously to coat evenly. Marinate at room temperature for 1 hour or in the refrigerator for 4 to 12 hours.
2. Remove the cutlets from the marinade and place them on a plate. Drain the marinade. Use a spoon to lightly scrape off any remaining marinade from the meat and pat it dry with paper towels.
3. Preheat a large cast-iron grill pan over medium heat for 3-5 minutes. Increase the heat to medium-high. Sprinkle the patties with salt. Place two patties on the grill pan and cook until the bottoms are charred, about 3 minutes. To create a grid pattern, rotate the patties about 45 degrees and continue cooking for about 3 more minutes (at this point, the patties will only be cooked on one side).
4. Set them aside and repeat with the remaining patties. Return the first patties to the pan to sear the other side. Reduce the heat to medium-low and cook until medium-rare, about 2 minutes. Repeat with the remaining patties. Let the meat rest for about 5 minutes and serve.
   
   

   Culinary advice

   
   This recipe is perfect for a weekday dinner. In the morning before work, combine the lemon marinade with the cutlets in a plastic bag and refrigerate. When you get home, the cutlets will be ready to fry.