Barbecued lamb chops with salmoriglio
The tender lamb drinks in the herbs and paprika from the marinade.
Photo: Eddie Jim
Have your say
- 20 lamb cutlets
- olive oil
- a good pinch smoked paprika
- 1 large bunch oregano - or about 2 cups picked leaves
- 3 anchovy fillets
- 1/2 clove garlic
- 2 lemons
- ¼ cup extra-virgin olive oil
Marinate lamb cutlets in a drizzle of oil, salt and paprika.
Heat the grill or barbecue.
In a mortar and pestle, crush the oregano leaves with the garlic and anchovies to a fine paste. Add lemon juice and olive oil and salt to taste.
Grill or barbecue cutlets, and serve with a dollop of salmoriglio and wedges of lemon.
Serves: about 10