Lamb Cutlets Seared in Beef Tallow
Introduction
Searing lamb cutlets in beef tallow gives you a restaurant quality crust while keeping the centre pink and juicy. The high smoke point of tallow lets you get the pan screaming hot without the fat burning, so the cutlets brown deeply and fast, and the rendered beef fat adds a savoury richness that flatters the sweetness of the lamb.
This is a quick, high impact cook for good grass fed lamb cutlets. Season simply, sear hard, and rest. Cut from a Frenched rack, the bone makes them easy to handle and a pleasure to eat.
Ingredients
For 4 servings
- 8lamb cutletsFrench trimmed, at room temperature
- 2 tbspbeef tallow
- 2 clovesgarlicsmashed
- 2 sprigsrosemaryfresh
- sea salt and pepperto season
Utensils
4 items to gather · Tap to tick off
- Heavy skillet
- Tongs
- Meat thermometer
- Chopping board
Cooking Steps
Season and temper
Bring the cutlets to room temperature and pat them dry. Season generously with salt and pepper on both sides.
Heat the pan
Heat a heavy skillet over high heat, add the tallow, and let it shimmer.
Sear
Sear the cutlets for 2 to 3 minutes on the first side until a deep crust forms, then turn.
Baste
Add the garlic and rosemary, tilt the pan, and spoon the hot tallow over the cutlets for another 1 to 2 minutes. Pull at 58 to 60°C for medium.
Crisp the fat edge
Hold the cutlets fat edge down briefly to crisp the fat.
Rest and serve
Rest for 5 minutes, then serve. The cutlets carry over to a juicy finish.
Nutrition
Per Serving
Recipe serves 4Nutritional values are estimates only and may vary based on specific ingredients, brands, cuts, cooking method, and portion sizes. For medical or dietary purposes, please consult a qualified nutritionist.
Tips and Pairing
People Also Ask
Why sear lamb cutlets in beef tallow? +
Beef tallow has a high smoke point, so it lets you sear lamb cutlets in a very hot pan without the fat burning. That intense heat builds a deep, fast crust while the inside stays pink. Tallow also adds a clean, savoury richness that complements lamb better than many neutral oils.
How long do you cook lamb cutlets? +
Sear lamb cutlets for 2 to 3 minutes on the first side, then 1 to 2 minutes on the second while basting. Pull at 58 to 60°C for a pink medium and rest for 5 minutes. They are thin, so they cook quickly, and a thermometer helps you avoid overcooking this lean, tender cut.
What temperature should lamb cutlets be? +
For medium rare, pull lamb cutlets at 55 to 58°C, and for medium at 58 to 60°C, allowing a few degrees of carryover during the rest. Lamb is best a little pink to stay juicy and tender. Past medium it firms up and dries out, so a thermometer is worth using.
Should you rest lamb cutlets? +
Yes. Rest lamb cutlets for about 5 minutes after searing so the juices settle back through the meat. Because cutlets are small and lean, even a short rest makes a noticeable difference to how juicy they are. Resting also lets the carryover heat finish them to your target doneness.
What are lamb cutlets? +
Lamb cutlets are individual chops cut from a rack of lamb, each with a single rib bone and a small, tender eye of meat. French trimmed cutlets have the bone scraped clean for presentation. They are prized for being quick to cook, easy to eat by hand, and full of flavour.
