Lamb cutlets with a parsley, caper and garlic crust
Serves Serves 8 ??? 10 as part of a barbecue selection
Serves Serves 8 ??? 10 as part of a barbecue selectionIngredients
- 4 cloves garlic
- 1 bunch parsley leaves
- 1 tablespoon drained capers
- 75ml olive oil
- salt and freshly ground black pepper
- 12 lamb cutlets
Method
- Peel and roughly chop the garlic
- Place it with the parsley, capers and oil into a food processor and blend to a paste
- Season with salt and pepper
- Rub the marinade over the lamb and allow to marinate for a few hours
- Cook on a hot barbecue until meat is just pink
