A recipe from the Good Food collection.
18 French-trimmed lamb cutlets
1 tbsp olive oil
¼ tsp ground cumin
½ tsp smoked paprika
1 garlic clove, crushed
lemon wedges, to serve
Put the lamb cutlets in a large bowl with the olive oil, cumin, paprika, garlic and a pinch of salt. Mix well, then cover and refrigerate for at least 3 hours, preferably overnight.
Preheat an oiled barbecue hotplate or chargrill pan to high and cook the cutlets for 4-6 minutes, turning once. Season with black pepper and serve with the lemon wedges to squeeze over.
The best recipes from Australia's leading chefs straight to your inbox.
Sign up