Ingredients:

- Lamb loin with a bone – 8 pieces, approximately 80g each
- 2 tbsp. oil
- Tarsmak PREMIUM horseradish sauce
- a few sprigs fresh rosemary
- salt and freshly ground black pepper to season

Preparation:
Pound the lamb cutlets carefully with a meat tenderiser, season with salt and black pepper, drizzle with finely chopped rosemary. Grease with oil, put into a bowl and leave in the fridge for 2-3 hours. Grill in a hot frying pan on both sides till golden-brown in colour. Serve with the Tarsmak PREMIUM horseradish sauce as the main course or as a hot snack.

Enjoy your meal!