Lamb cutlets are one of the great things to barbecue, and there is something really nice about piling them up on a plate and picking them off one by one. Holding onto the bone and chewing on the meat is wildly satisfying. Creamed corn (page 390) makes a good side.~
12 lamb cutlets
Extra virgin olive oil
Freshly ground pepper
Lemon wedges, to serve
For the marinade
2 lemongrass stalks, tender inner stems only, thinly sliced
3 cm (1¼ inch) knob of ginger, chopped
2 garlic cloves, chopped
1 teaspoon sea salt
3 tablespoons chopped coriander (cilantro) leaves
3 tablespoons chopped mint
¼ cup (60 ml) extra virgin olive oil
Remove the cutlets from the refrigerator 1 hour before cooking.
For the marinade, use a mortar and pestle to pound the lemongrass, ginger, garlic and salt to a rough paste. Add the coriander and mint and pound for a further minute, then stir in the olive oil.
Transfer the marinade to a large bowl, add the chops and mix well, then leave for about 1 hour to marinate.
Heat the barbecue to hot and clean the grill bars. Put the cutlets on the hottest part of the grill and cook for about 2 minutes each side for medium-rare. Transfer to a plate, cover with foil and leave to rest in a warm place for 10 minutes.
To serve, place the lamb cutlets on a platter. Mix a little olive oil into the juices left on the resting plate and pour over the cutlets. Finish with a good grind of pepper, then serve with lemon wedges.
Get your butcher to butterfly a leg of lamb, boning it out and flattening it, then spread with the marinade and leave to marinate for 3 hours at room temperature. Barbecue until a thermometer registers the core temperature of the meat as 55°C (131°F), about 20 minutes, then remove and leave to rest for 15 minutes – during this time the internal temperature should rise to 59–60°C (138–140°F), to give you some seriously delicious pink lamb. Carve into slices and serve with lemon wedges.
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Everything I Love to Cook: 150 home classics to return to
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