Rosemary, Garlic and Black Pepper Marinated Lamb Cutlets Recipe

Ingredients

• 1 large bunch rosemary, leaves removed and roughly chopped
• 1 whole head garlic, cloves peeled and bashed
• 2tbsp olive oil
• 12 to 16 lamb cutlets

Method

1. Using a pestle and mortar, grind the rosemary, garlic, olive oil and plenty of black pepper to a rough paste. Coat the lamb in the marinade,place in a non-metallic bowl and cover. Leave overnight in the fridge.

2. After marinating, remove the cutlets from the bowl, shake off any excess and scatter with salt. Heat the grill to medium-high and grill the cutlets for approximately 3 to 4 minutes on each side, depending on their side. They’re fantastic when cooked on the barbecue. Serve with a large green salad and perhaps some new potatoes roasted in olive oil and rosemary. The lamb can be marinated up to three days in advance – freeze the cutlets in the marinade, then defrost before cooking.