Leftover Christmas Ham Recipes
17 December 2020
Born Free - Barn Raised in Tasmania for superior taste
Lemony Grilled Cutlets
Courtesy of Scottsdale Pork
Pork and Marinade
- 2 tbsp olive oil
- 2 cloves garlic, crushed
- Juice and zest of 1 lemon
- 2 tsp fresh oregano leaves, chopped
- Fresh cracked pepper
- 2 Scottsdale Pork Cutlets
Sprouts
- 2 tbsp olive oil
- 250gm brussels sprouts, trimmed and halved
- 1 small red onion, sliced
- 2 tsp fresh thyme leaves
- Salt and pepper
- 150gm feta cheese, crumbled
- Lemon wedges to serve
Create the marinade by placing all ingredients, expect the cutlets, into a small bowl.
Whisk to combine. Place cutlets into a seal lock bag and add the marinade.
Squeeze air out of the bag and seal. Message the bag so that cutlets are well coated. Allow to marinade for 30 minutes.
Meanwhile, make the sprouts by blanching in boiling water for 3 minutes. Drain. Heat oil on medium in a heavy based fry pan. Place sprouts cut side down. Allow to become caramelized then turn the sprouts over and add the red onion and thyme stems to the pan. Sauté until onion is tender and sprouts have cooked through. Set aside, cover to keep warm.
Heat a grill plate on medium heat. Remove cutlets from the bag and discard any remaining marinade. Grill the cutlets for 4-5 minutes on each side or until internal temperature reaches 63-65 depending on desired doneness. Place foil loosely over cutlets and allow to rest for 5 minutes.
To serve, place brussels sprouts onto serving plates and top with the cutlets. Add a sprinkle of crumbled feta and wedges of lemon.
Tips:
This recipe works well with any of your favourite grilled vegetables.
To prepare the cutlets ahead of time or overnight, simply omit the lemon juice and then add the juice 30 minutes before grilling.
