- 4 - 6 People
2 tbsp of Donegal Rapeseed Oil
2 garlic cloves, crushed
Finely grated rind and juice of one lemon
2 tsp of chopped oregano or thyme
1 tsp smoked paprika
1 tsp clear honey
12 lamb cutlets, well trimmed
Sea salt and freshly ground black pepper
Peach, feta cheese and rocket salad, to serve
Crusty bread, to serve
Place the oil in a non-metallic shallow dish and add the garlic, lemon rind and juice, herbs, paprika and honey. Season to taste with pepper and stir well until combined. Add the lamb, turning to coat, then set aside for at least 10 minutes.
Light the barbecue or heat a griddle pan until smoking hot. Shake the excess marinade from the lamb, then place on the griddle pan/barbecue. Season with a little salt, then cook for 6-8 minutes, until cooked through, turning once. Remove from the heat and let rest for a couple of minutes. Serve the lamb on warmed plates with salad and crusty bread.