Mint and Lemon Lamb Cutlets or Chops

(Serves 6)

Guest Chef - Lauraine Jacobs

Lamb for the BBQ - Boned leg marinated with asian flavours and little lamb chops in mint. (duration: 8′43″)

Download: MP3

Ingredients

• 3 racks of lamb (about 24 cutlets) or 12 lamb chops
• 1 lemon, finely grated zest and juice
• ½  cup of mint leaves, chopped finely
• 2 tablespoons Dijon mustard
• 8 tablespoons extra virgin olive oil
• salt and freshly ground black pepper

Method

Prepare the lamb by cutting the racks into tidy cutlets, or trimming any extra fat from the chops.

Mix the lemon zest with the mint, mustard, 3 tablespoons of the olive oil, lemon juice and plenty of salt and pepper. Spread this mixture over both sides of each lamb cutlet or chop and allow to stand for at least half an hour.

Fire up the grill or the barbecue and cook the little cutlets for 3 - 4 minutes on each side, or 6 - 7 minutes for the chops.

Serve at once with a tasty salad and a little extra mustard to pass around separately.

John Hawkesby’s Wine Suggestion

Merlot/Bordeaux blends

• Brown Brothers 2005 Merlot
• Mitolo Jester 2006 Cabernet Sauvignon
• Brick Bay Cabernet/Merlot Franc 2005