Thinly pounded, thyme-marinated lamb leg cutlets seared in seconds on a very hot grill, served with roasted red pepper, charred tomato and red onion. High in protein and gluten-free.
Ingredients
Instructions
- 1
Cut the lamb against the grain into 8 slices about 1.5 cm thick. Pound each slice between two sheets of plastic wrap with a meat mallet until 4-5 mm thin.
- 2
Rub the meat with the olive oil, thyme and black pepper and marinate for 30 minutes.
- 3
Slice the red onion into thin rings; halve the tomatoes and cut the roasted red pepper into strips.
- 4
Heat a cast-iron grill pan over high heat for 4-5 minutes until very hot. Grill the tomatoes cut side down for 3-4 minutes and warm the roasted pepper for 1-2 minutes, then remove.
- 5
Salt the meat just before cooking and grill for 1½-2 minutes per side until well marked.
- 6
Melt the butter and brush it over the hot meat; serve the külbastı right away with the tomatoes, roasted pepper and red onion.
Nutrition
Per serving
| Calories | 484 kcal |
|---|---|
| Protein | 38 g |
| Carbs | 5 g |
| Fat | 34 g |
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