Barbecued lamb cutlets with asparagus

Italian born cookbook author and TV host Silvia Colloca‘s barbecued lamb cutlets are ready in just six minutes using the specially designed in-oven barbecue tray. With Smeg Galileo multi-cooking technology, the tender lamb with telltale grill marks, is cooked without the mess or clean up of a traditional barbecue, rain, hail or shine.

PYROSTEAM: BBQ plate |Temp:  250 ⁰C | Prep Time: 0 hours 10 minutes |                           

Cooking Time: 0 hours 7 minutes | Shelf 3

Grilled lamb cutlets

INGREDIENTS

12 x lamb cutlets, (get your butcher to French trim)

12 pc Asparagus spear, bottom 30mm trimmed

1 ½ tsp Garlic cloves – finely chopped

¾ tsp / 3g Rosemary leaves – finely chopped

1 lemon – zested

3 tbsp. / 30ml Olive oil

Salt + Pepper

Method

1.    Load the oven with the BBQ plate. Preheat oven to 250oC for 10 minutes.

2.    Meanwhile combine the olive oil, garlic, zest, and rosemary and brush each lamb cutlet and asparagus spear.

3.    When the BBQ plate is ready, open the door and quickly place the cutlets and asparagus onto the BBQ plate. Close the door.

4.    Cook for 3 minutes, then open the door. The asparagus is ready to come off the grill, placing onto a serving dish.

5.    Lamb cutlets can be turned over to still to cook the other side. Close the oven door.

6.    Cook the lamb for 3 more minutes.

7.    Open the door, and remove the cutlets, placing onto a serving dish.

8.    Allow a few minutes to rest, before seasoning. Serve immediately.

Serve with a squeeze of fresh lemon