Grilled lamb cutlets with minty gremolata sauce

Serves: 6 | Preparation time: 35 mins | Cooking time: 20 mins
Ingredients:
12x Tasman traditional lamb cutlets
12x Tasman traditional lamb cutlets
¼ cup chopped fresh mint
2 tbsp chopped fresh rosemary
2 tbsp olive oil
6 cloves garlic (minced)
1 tsp salt
½ tsp freshly ground black pepper
Minty Gremolata Sauce:
2 cups loosely packed fresh mint leaves
1 cup loosely packed fresh flat-leaf parsley leaves
½ tsp salt
¼ tsp freshly ground black pepper
2 tbsp finely grated lemon zest (about 2 lemons)
1 pinch red pepper flakes
2 large cloves garlic (minced)
½ cup olive oil
2 tbsp hot water
Method:
- In a small bowl, stir together mint, rosemary, oil, garlic, salt and pepper. Rub on chops. Cover chops with plastic wrap, and refrigerate at least 30 minutes.
-
Prepare grill either by igniting coals and allowing them to die down to medium-hot, or by preheating a gas grill to medium-high. For medium chops, cook 6 to 7 minutes per side (or until firm); for rare, cook about 5 minutes per side (or until meat is barely firm but not springy to touch). Alternatively, preheat oven to 200ºC; and roast chops 10 to 15 minutes, depending upon how well done you like them, turning once.
- Slice into one chop to test doneness; remove from grill while slightly pinker than desired (chops will continue to cook as they rest).
- Transfer to a platter. Serve with Minty Gremolata Sauce on side.
Minty Gremolata Sauce Method:
- Chop together mint and parsley. Place in a bowl with salt, pepper, lemon zest, pepper flakes and garlic.
- Stir in olive oil with a fork; then stir in hot water.