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Ingredients
- 18 French-trimmed lamb cutlets
- 1 tablespoon olive oil
- 1/4 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1 garlic clove, crushed
- lemon wedges, to serve
Method
1. 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.
2. Preheat an oiled barbecue hotplate or chargrill pan (griddle) 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.
