Grilled Lamb Cutlets

With Mountain Herbs

These cutlets can be grilled outside on the barbecue or inside on the griddle. They are delicious served on a bed of Eggplant Relish.

Ingredients: 
1 clove garlic, crushed with 1/2 tsp salt
1/2 tsp freshly ground black pepper
1 small shallot, finely chopped
1 tsp fresh rosemary, finely chopped
1 tsp fresh oregano, finely chopped
1/2 tsp ground sumac
Juice of 1 lemon
60 ml extra-virgin olive oil
8 x double lamb cutlets
Preparation: 

To make the dressing, combine the crushed garlic, pepper, shallot, herbs, sumac and lemon juice in a mixing bowl. Whisk in the oil to make a thick, pungent dressing. It may not look like a lot, but don’t worry, a little goes a long way.

Heat a griddle or barbecue to high. Brush the cutlets very lightly with a small amount of the dressing. Cook for 2 minutes on each side for medium-rare. Towards the end of the cooking time brush on a little more of the dressing.

Serve the lamb hot from the grill with the dressing on the side

Servings: 
4

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