Lamb Cutlets with Mustard & Thyme
These cutlets have been a Biuso family favourite for decades. You just can't go wrong with them - providing you buy good quality fresh lamb, that is. Serve with an eggplant dish of some sort, and salad and bread, or anything you like really - they're very accommodating.
- 2 racks young lamb
- 90ml olive oil
- 1 Tbsp creamy Dijon mustard
- several sprigs thyme or lemon thyme
- 2 cloves garlic, peeled and sliced
- salt and freshly ground black pepper
Remove fat coating on lamb if it is still attached. With the point of a small sharp knife, remove any silvery skin from meat and any other lumps of fat. Cut racks into cutlets with a sharp knife.
Mix oil, mustard, thyme, garlic and plenty of pepper in a shallow dish. Add cutlets and coat in marinade. Marinate cutlets for at least 15 minutes but up to 2 hours; bring the cutlets to room temperature before cooking.
Cook over a very hot barbecue grill rack for 3-4 minutes a side, or until crispy but still pink and moist inside. Transfer cutlets to a heated serving plate. Sprinkle generously with salt, then serve immediately.