Ingredients
6 Lanmb Cultets, Frenched and trimmed of excess Fat
Rind of 1 lemon
1 Tsp Lemon Juice
1 tbsp Cumin seeds, toasted
1 tsp cracked black pepper
1 tbsp good virgin olive oil
pinch salt
Preparation
Combine Cumin, lemon rind, pepper olive oil and salt in mortar and pestle and crush until a rough paste. Add the lemon juice and stir. Lay the cutlets in a dish and coat each sides with paste with a pastry brush. Leave to marinate for a couple of hours or better yet, over night. Pre heat BBQ to high and pop the cutlets on for 3-4 mins each side or until medium rare (this makes them deliciously juicy!) Serve alongside a lovely crisp salad and enjoy!
