Ingredients: 16 French trimmed Scotch Lamb Cutlets 1 garlic clove, peeled & crushed 1 tsp. of sumac, plus a little extra to serve 1 tsp. dried oregano 4 tbsps. extra-virgin olive oil Juice of a small lemon
Preparation: Prepare the dressing for the lamb by placing the crushed garlic, sumac, dried oregano, olive oil and lemon juice in a small bowl, stir and set aside. Preheat the BBQ. Season the cutlets on both sides with a little salt and freshly ground pepper and place on the hot grill for 2-3 minutes (medium rare) each side, spooning over a little of the lamb dressing for the last minute. Sear the fat by holding the cutlets fat side down for one minute with a pair of tongs. You may need to cook the cutlets in batches and very thick chops may take a minute or two longer. Alternatively, if you do not have a BBQ, you can cook the cutlets on a hot griddle pan on the stove as above. Place the cutlets on a warm serving platter and sprinkle with a little extra sumac and serve with your favourite accompaniments.
I want to encourage youngsters (male or female) to get into the kitchen and enjoy cooking. TASTE it!