lamb cutlet

The lamb cutlets have got to be the best I've ever eaten and I would fight to get a table there.

My lamb cutlets were oversalted, too fatty and stone cold.

Kharl took a bite of the lamb cutlet in a white cheese sauce.

Perhaps you and I might split a cold lamb cutlet between us while the others are gone.

It's warfare on your lamb cutlet, basically, and is used widely in America for preserving fresh food.

For another silver, there's a pair of lamb cutlets.

"It's grueling enough without a face full of lamb cutlets," he says.

When the lamb cutlets have marinated, heat a pan over a high heat until smoking.

Season the marinated lamb cutlets with salt and freshly ground black pepper on both sides.

Reduce the heat to medium and spoon any remaining marinade over the lamb cutlets.