Marinated lamb cutlets
Add a side of salad, vegies or rice to accompany this tasty dish
SERVES 4 Combine 3-4 tbsp extra-virgin olive oil, 6 garlic cloves (left whole or roughly chopped), 3 tbsp chopped oregano leaves (or 2 tbsp dried oregano), ½ bunch thyme (leaves picked), juice 2 lemons, 1-2 tsp salt, 1-2 tsp black pepper, pinch of ground paprika and 1 tbsp rosemary leaves in a large, shallow baking dish. Add 8 lamb cutlets (trimmed) and turn to coat in marinade. Cover and set aside in the fridge 2-3 hours, but ideally overnight. Remove lamb cutlets from fridge and bring to room temperature 1 hour before cooking. Heat a large frying pan over medium-high heat. Working in batches, add lamb cutlets and cook 2-3 mins each side (depending on their thickness) until just cooked through. Allow to rest for a few minutes before serving with your choice of sides.