Ingredients
- 12 lamb cutlets
- 3 tablespoons olive oil
- 2 tablespoons chopped rosemary
- 1 bunch rosemary, extra
Method
1. Trim the cutlets of excess fat and sinew. Place in a shallow, non-metallic dish and brush with oil.
2. Scatter half the chopped rosemary and 1 1/2 teaspoons cracked black pepper on the meat and set aside for 20 minutes. Turn the meat over and brush with the remaining oil. Scatter with the remaining rosemary and pepper. Tie the extra bunch of rosemary to the handle of a wooden spoon.
3. Cook the cutlets on a hot, lightly oiled barbecue grill plate or flat plate for 2-3 minutes on each side. As the cutlets cook, bat frequently with the rosemary spoon. This will release flavoursome oils into the cutlets. When the cutlets are almost done, remove the rosemary from the spoon and drop it on the fire, where it will flare up briefly and infuse rosemary smoke into the cutlets.
