Lamb Cutlets W/Lemongrass And Ginger

1. 1

   Remove the cutlets from the fridge 1 hour before cooking.

2. 2

   To make the marinade, pound the garlic, lemon grass, ginger and sea salt into a rough paste in a medium-sized pestle and mortar. Add the herbs and pound for a further minute, then stir in the extra-virgin olive oil and mix together well.

3. 3

   Mix the chops with the marinade and leave for at least 1 hour to infuse. Preheat the barbecue and make sure the grill bars are clean. Put the cutlets on the hottest part. Cook for about 2 minutes on each side for medium rare. Put on a plate and cover with foil. Let them rest in a warm place, lightly covered with foil, for 10 minutes.

4. 4

   Once serving... Give them a good ground of fresh pepper, place a lemon wedge on each plate and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.