Rosemary lamb cutlets

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.

Original post with credits


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