Rosemary-Lemon Grilled Turkey Cutlets And Red-Skinned Potato Wedges
- 1/4 cup olive oil plus additional for brushing
- 3 tablespoons fresh lemon juice
- 2 teaspoons minced fresh rosemary
- 2 garlic cloves, pressed
- 1 1/4 pounds red-skinned potatoes, scrubbed, cut into 1/2-inch wedges
- 1 1/4 to 1 1/2 pounds 1/3-inch-thick turkey cutlets
- Whisk 1/4 cup oil, lemon juice, rosemary, and garlic in small bowl. Season dressing with salt and pepper. Place potatoes in medium bowl; add 2 tablespoons dressing. Place turkey in another medium bowl; add 2 tablespoons dressing. Let potatoes and turkey marinate at room temperature 15 to 30 minutes, turning occasionally.
- Prepare barbecue (medium-high heat). Brush grill rack with oil. Place potatoes and turkey cutlets on separate rimmed baking sheets; sprinkle with salt and pepper. Grill potatoes and turkey until charred and cooked through, 10 minutes per side for potatoes and 3 to 4 minutes per side for turkey. Divide turkey and potatoes among 4 plates. Drizzle with remaining dressing.
olive oil, lemon juice, fresh rosemary, garlic, potatoes, turkey cutlets
Taken from www.epicurious.com/recipes/food/views/rosemary-lemon-grilled-turkey-cutlets-and-red-skinned-potato-wedges-359552 (may not work)