BBQ Lamb Cutlets, Smokey Gremolata
Laura SharradIngredients:
- 6 lamb cutlets
Marinade
- 1 tbsp smoked paprika
- 2 sprigs rosemary, finely chopped
- 3 sprigs oregano, finely chopped
- 2 garlic cloves, finely chopped
- 1 long red chilli, finely chopped or 1 tbsp chilli oil
- Sea salt flakes
- Extra virgin olive oil
Post Marinade
- 1/2 bunch parsley, finely chopped
- 2 lemons, juice and zest
- Black pepper
- Sea salt flakes
- Extra virgin olive oil
Method:
- Marinate the lamb cutlets in the marinade.
- Heat your bbq & grill the lamb on each side until caramalised (about two minutes).
- Once the lamb is cooked, place the lamb back into the marinade bowl & add the zest and juice of the lemon, and the parsley & toss to combine. Serve with extra black pepper & a cheek of lemon
Our friends at Wine Selectors suggest pairing this dish with a Cabernet Merlot.
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