Chilli-mint lamb cutlets

Chilli-mint lamb cutlets

From
Harvest
Serves
6–8
Photographer
Emilie Guelpa

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Make a marinade by mixing together 2 seeded and finely chopped small red chillies, 2 tablespoons finely chopped mint, 1 crushed garlic clove, the zest of 1 lemon, 2 tablespoons olive oil, salt and freshly ground black pepper. Allow 3–4 lamb cutlets per person and marinate for up to 4 hours. Cook the lamb cutlets on a hot barbecue for 4 minutes. Turn over and cook for a further 3–4 minutes. Serve immediately.
Tags:
harvest
seasonal
summer
spring
autumn
winter
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again