Lamb Cutlets with Garlic, Lemon and Paprika

Name: Lamb Cutlets with Garlic, Lemon and Paprika
Cuisine: Irish
Ingredients: 2 garlic cloves, crushed; finely grated rind and juice of 1 lemon; 2 tbsp rapeseed oil; 2 tsp smoked paprika; 2 tsp chopped fresh oregano or thyme; 2 tsp chopped fresh oregano or thyme; 1 tsp clear honey; 12 lamb cutlets, well trimmed; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; peach, feta cheese and rocket salad, to serve; peach, feta cheese and rocket salad, to serve; peach, feta cheese and rocket salad, to serve; steamed baby new potatoes, to serve

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Nation's Favourite Food

By Neven Maguire

Published 2013

About

This marinade is wonderful with lamb and would also work well with any type of lamb leg steaks or sideloin chops, depending on what is available. Lamb cutlets are that bit more expensive, but they take no time to cook. The longer you can marinade this, the better the flavour, so it’s well worth preparing in advance.

Ingredients

2 garlic cloves, crushed
finely grated rind and juice of 1 lemon
2 tbsp

Europe
Ireland
Main course
Gluten-free

Method

Place the garlic, lemon rind and juice, oil, paprika, herbs, honey and some salt and pepper in a shallow non-metallic dish. Stir until well combined. Add the lamb, turning to coat, then set aside for at least 10 minutes, or up to 24 hours, covered with clingfilm in the fridge if time allows.

When you’re ready to cook, light the barbecue, preheat a grill to medium or heat a griddle pan.