Lamb Cutlets with Garlic, Lemon & Paprika

Why not make up a large quantity of this marinade in advance – it is wonderful with cutlets and would also work well with leg steaks or loin chops.  The longer you marinate the meat for, the better the flavour!

Serves 4

2 tablesp. olive oil
2 garlic cloves, crushed
Finely grated rind and juice of 1 lemon
1 teasp. ground paprika
2 teasp. chopped fresh oregano or thyme
1 teasp. clear honey
12 lamb cutlets, well trimmed
Sea salt and freshly ground black pepper

To Serve:

Add the lamb cutlets, 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.

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.

Add the lamb, turn to coat with the marinade, then set aside for at least 10 minutes or up to 24 hours, covered with clingfilm in the fridge if time allows.

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 and add to the barbecue on medium-hot coals or 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.  Serve the lamb with the salad and crusty bread.

Nutritonal Analysis

Energy            650kcal
Protein            52g
Carbohydrates        26g
Fat            39g
Iron            3.8mg