Lamb Cutlets with Lemon and Rosemary Salt
Course
Main Dish
Servings
4
serves
Servings
4
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
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.