Cumin and Rosemary Lamb Cutlets

24 restaurant trimmed lamb cutlets
1 heaped tablespoon ground cumin
Finely grated zest of one lemon
4 cloves garlic, finely grated or crushed
3 tablespoons fi nely chopped rosemary
1⁄2 cup olive oil
1 tablespoon sea salt
1 teaspoon freshly grated black pepper

Combine all ingredients in a bowl and marinate covered in the fridge for 2-4 hours.
Bring back to room temperature and grill or barbecue over very high heat to medium rare.
Sprinkle with sea salt and serve with lemon wedges.

Print Friendly and PDF