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- Garlic, Rosemary and Olive-Marinated…
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
Method
Step 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.
Step 2
Preheat a grill, griddle pan or barbecue to a high heat.
Step 3
When smoking hot, add the lamb cutlets and fry for 2-3 mins each side for pink, 4-5 mins for well done.
Step 4
Leave to rest for 5 mins before serving.
Step 5
Make the salsa: Mix all the remaining ingredients together and season to taste. This can be made up to a day in advance.
Shop the ingredients
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