1 large bunch rosemary, leaves removed and roughly chopped
1 whole head garlic, cloves peeled and lightly squashed
2 tbsp olive oil
12 to 16 lamb cutlets
Using a pestle and mortar, grind the rosemary, garlic, olive oil and plenty of black pepper to a rough paste (you can also use a hand blender if you don’t have a pestle and mortar). Coat each lamb cutlet well in the marinade, place in a non-metallic bowl and cover. Leave overnight in the fridge or for at least 6 hours.
After marinating, remove the cutlets from the bowl, shake off any excess and sprinkle with salt. Heat the grill to medium-high and grill for approximately 4 minutes on each side, depending on how large they are. You could serve with a large green salad and new potatoes roasted in olive oil and rosemary.