Lamb Cutlets With Garlic, Lemon And Paprika Recipe

Ingredients

• 8 lamb rack cutlets

• 2 tbsp olive oil

• 2 garlic cloves, crushed

• Finely grated rind and juice of 1 lemon

• 1 tbsp ground paprika

• 2 tbsp chopped fresh oregano or thyme

• 1 tbsp clear honey

• Sea salt and freshly-ground black pepper

• Serve with peaches and fruit, soft cheese and rocket leaves, dressed with a little olive oil and lemon juice

Instructions

1. Place the olive oil in a shallow non-metallic dish and add the garlic, lemon rind and juice, paprika, herbs and honey. Season to taste and stir until well combined.
2. Add the lamb, turning to coat, then set aside for at least 10 minutes or up to 24 hours covered with clingfilm in the fridge if time allows. The longer you marinade, the better the flavour.
3. When you are ready to cook, light the barbecue or preheat a griddle pan until smoking hot. Shake off the excess marinade from the lamb. Put the lamb on the barbecue on medium-hot coals or on to the griddle pan. Cook for 6-8 minutes until cooked through, turning once. Remove from the heat and leave to rest for a couple of minutes.
4. Serve the lamb with the salad, rice and crusty bread.