Ingredients
12 lamb cutlets
2 garlic cloves, chopped
2 lemon grass stems, peeled and sliced into fine rounds
3cm root ginger, peeled and finely chopped
1 tsp sea salt
3 tbsp coriander leaves, chopped
3 tbsp mint, chopped
4 tbsp extra-virgin olive oil, plus extra for dressing
lemon wedges
Preparation
Remove the cutlets from the fridge 1 hour before cooking. To make the marinade, pound the garlic, lemon grass, ginger and sea salt into a rough paste in a medium-sized pestle and mortar. Add the herbs and pound for a further minute, then stir in the extra-virgin olive oil and mix together well. Mix the chops with the marinade and leave for at least 1 hour to infuse. Preheat the barbecue and make sure the grill bars are clean. Put the cutlets on the hottest part. Cook for about 2 minutes on each side for medium rare. Put on a plate and cover with foil. Let them rest in a warm place, lightly covered with foil, for 10 minutes. Once serving… Give them a good ground of fresh pepper, place a lemon wedge on each plate and serve immediately.
