Cutlets of lamb grilled
With a bit 'of good will you can make grigliar out even while it is snowing: just put the embers indoor ...
But, given the beautiful weather of recent days, it pays to take advantage of it and eat well in the garden!
Some nice well-seared lamb cutlets on the grill and lunch can begin.
This time I used to marinate the meat, the same marinade that I use for souvlaki and gyros do not overdo it with the amount.
So after half an hour, a beautiful glowing coals, I started grilling.
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Temperature approximately 230 ° - 250 ° and about four, five minutes per side, depending on the thickness of the slices.
And lunch is ready.
On the table it does not need much: a few slices of bread on the grill well past, some tomato garlic seasoned only with olive oil, salt and oregano and, for me, a nice pitcher of beer.
Basically, you just know how to please ...
ADVICES AND NOTES:
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- The meat used is Swiss lamb, reared in open and without additives in the feed; something quite different from the imported one (which has the sole advantage of costing much less ...)
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