I adore these stunning, flavoursome lamb cutlets marinated in olive oil and fresh lemon with a hint of chilli and I know you will too!
2 large garlic cloves, crushed
1 tablespoon fresh or dried rosemary leaves
Pinch of dried chilli flakes
Pinch of sea salt
2 tablespoons fresh lemon
3 tablespoons extra-virgin olive oil
6 lamb chops, thick 3/4 inch
In a pestle and mortar (or food processor with blade) add the garlic, rosemary, chilli flakes, salt and lemon juice. Beat or pulse until mixed. Pour in the olive oil and mix to create a thicker consistency.
Brush the marinade on both sides of the lamb chops and let them rest in it for an hour minimum in the fridge (you can also leave overnight if you wish).
Once out of the fridge, allow to come up to room temperature then heat a griddle pan (if you, unlike Giorgio’s don’t have a chargrill going)-ideal for the BBQ also, and grill on a high heat for 3 minutes.
Turn chops over and cook for another 3 minutes for medium-rare and 3 1/2 minutes for medium. 4-4 1/2 well done.
Drizzle with a little olive oil, sprinkle with a little more rosemary and sea salt and serve with a green salad and chips if you wish!
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