Grilled Lamb Cutlets

Description

Photo: Chris Skelton "The Dominion Post"

(serves 4-6)

Ask your butcher to cut lamb cutlets from a rack of lamb and as this is the prime cut be prepared to pay accordingly. The meat will be lean, sweet and tender. In Spain the cutlets were cooked over fire.

INGREDIENTS

65ml (1/4 cup) extra virgin olive oil

3 cloves garlic (crushed)

2 tbsp finely chopped Italian parsley leaves

1/2 tsp flaky sea salt

1/4 tsp freshly ground black pepper

8-16 lamb cutlets (depending on their size and appetites of guests) {cut from the rack}

METHOD

· Just prior to cooking lamb place oil, garlic and parsley into a small bowl and combine.

· Rub salt and pepper into cutlets and dip cutlets into oil mixture. Rub mixture into meat.

· Preheat flat plate of barbecue, stovetop grill plate or a heavy-based frypan to hot. Place cutlets without crowding them onto cooking surface and cook on each side for 3 minutes or till browned.

· To rest lamb: place onto a warmed plate, cover with a clean tea towel and leave for up to 5 minutes away from heat.

· Accompany with Iceberg Salad from La Rioja.