Lamb Cutlets with Lemon Grass and Ginger

Name: Lamb Cutlets with Lemon Grass and Ginger
Yield: Serves 4
Ingredients: 12 good-quality lamb cutlets; 2 garlic cloves, chopped; 1 teaspoon sea salt; 3 tablespoons chopped coriander (cilantro) leaves; 2 lemon grass stems, peeled and sliced into fine rounds; 3 cm (1¼ inch) piece fresh ginger, chopped; 3 tablespoons chopped mint; 60 ml (2 fl oz/¼ cup) extra virgin olive oil, plus extra; 3 tablespoons chopped coriander (cilantro) leaves; 3 tablespoons chopped coriander (cilantro) leaves; freshly ground pepper; lemon wedges

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food I Love

By Neil Perry

Published 2005

About

Growing up, the lamb cutlet was the star of the ‘meat and three veg’ plate that was so famous in the fifties and sixties. A lot has changed since then, but there is nothing I like more than a barbecued lamb cutlet.

Ingredients

12 good-quality lamb cutlets
2 garlic cloves, chopped
2 lemon grass stems, peeled and sliced into fine

Dinner
Side dish
Gluten-free

Method

Remove the cutlets from the refrigerator 1 hour before cooking. To make the marinade, put the garlic, lemon grass, ginger and sea salt in a mortar and pound into a rough paste with the pestle. Add the herbs and pound for a further minute, then stir in the extra virgin olive oil and mix together well.

Mix the chops with the marinade and leave for at least 1 hour to infus