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Barbecued Lamb Cutlets with Mustard and Rosemary

(For 4)

12 Lamb Cutlets
4 tbs. English Mustard
1 tbs. Balsamic Vinegar
2 teaspoons chopped fresh Rosemary leaves
4 cloves of Garlic crushed or chopped.

Mix the mustard, vinegar, crushed garlic and rosemary into a paste.

Use the rest to coat both sides of the cutlets.
Let them rest in this for at least an hour before cooking.

Light the barbecue about an hour before you want to use it.
It is ready for cooking on when the coals are like embers.
Grill on both sides until the cutlets brown and the fat is crisp.

August 20, 2007 04:03 PM | 0 Comments
  Martin Dwyer
Consultant Chef