Name: Rosemary, Garlic and Black Pepper Marinated Lamb Cutlets Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: Serves: 4
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

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

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.
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.

Serves	4
Skill	Easy
Preparation Time	10 mins plus marinating
Cooking Time	10 mins
Total Time	20 mins plus marinating

Nutrition Per Portion	RDA
Calories	290 Kcal	14%
Fat	19 g	27%
Saturated Fat	1 g	5%