Instructions

1. 1

   Make the lamb: Mix together the garlic, rosemary, oil and olives to make a paste. Season with a little salt and pepper and spread the paste over the cutlets - leave to marinate in the fridge for up to 12 hours.

   
   

2. 2

   Preheat a grill, griddle pan or barbecue to a high heat.

   
   

3. 3

   When smoking hot, add the lamb cutlets and fry for 2-3 mins each side for pink, 4-5 mins for well done.

   
   

4. 4

   Leave to rest for 5 mins before serving.

   
   

5. 5

   Make the salsa: Mix all the remaining ingredients together and season to taste. This can be made up to a day in advance.

   
   

Ingredients

• 6 cloves garlic, crushed
• 1 small bunch rosemary, roughly chopped
• 2 tbsp olive oil
• 12 black olives, finely chopped
• 12 lamb cutlets
• 4 large tomatoes, deseeded and chopped
• 1 shallot, finely chopped
• 1 clove garlic, crushed
• 1 green chilli, finely chopped
• 1 tbsp capers, roughly chopped
• ½ lemon, juiced
• 1 tbsp parsley, chopped

Makes 12

Total time required 30 mins

• Preparation time: 20 mins
• Cooking time: 10 mins
• Other time: 12 hours to marinate