| Servings | serves |
Ingredients
- 6 Lamb Cutlets French-trimmed
- 2 tablespoons Olive Oil
- Lemon and Rosemary Salt
- 2 tablespoons Black Peppercorns
- ¼ cup Sea Salt Flakes
- 3 Lemons zested
- 2 tablespoons Rosemary finely chopped
- 1 tablespoon Parsley finely chopped
Ingredients
| |
Instructions
- Preheat a char-grill or barbecue to a high heat.
- Brush lamb cutlets with olive oil and cook for 1-2 minutes on each side, then set aside to rest.
- To make lemon and rosemary salt, crush peppercorns in a mortar and pestle, then stir in remaining ingredients.
- Season lamb cutlets generously with lemon and rosemary salt.
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