Lamb with Kalamata Marinade : Campfire Recipes
Over a year ago
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Ingredients
Accompaniment
SponsoredPenfolds Koonunga Hill Cabernet Sauvignon Merlot
Classically Australian style Cabernet with hints of black olive and rich ripe dark fruit. Softer, sweet fruit fills out the mid palate. Supple ripeness, supported by toasty oak on the finish. Buy this wine if you like: Fruity reds with smooth texture for easy driniking.
Description
These Greek-style cutlets will be delicious served with a herby couscous... or even eaten with fingers, straight off the grill.
Method
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1
To make the marinade at home, finely chop the olives, capers and herbs. Stir in the garlic, lemon and olive oil and season well. Spoon into a clean jar, press down with a spoon and cover with a good drizzle of olive oil. It should keep in the fridge for up to a week or for a good couple of days camping.
Prepare the barbecue or fire before baking with plenty of coals or wood.
To prepare the lamb, place the cutlets in a bag and spoon over 4tbsp of the marinade. Squidge the bag until the meat is thoroughly coated and leave to marinate for 15 minutes or so.
Scatter the coals with the thyme and bay leaves to infuse the lamb, then cook the chops for 10-15 minutes, turning occasionally, until medium done.
Serve with herby couscous, tomatoes and a spoonful of the marinade.
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