Barbecued Lamb Cutlets

Serves 4

8 lamb cutlets, well trimmed
1 tbsp. balsamic vinegar
1 tbsp. olive oil
Salt and black pepper

Mix the vinegar and oil together in bowl. Dip the cutlets into the mixture, season with salt and pepper. Cook on a pre-heated barbecue or grill for three minutes on each side.

Serving Suggestions:
Serve with steamed potatoes with a sprinkling of fresh thyme leaves and a little rock salt. Try a spoonful of your favourite salsa or relish. Mix together some chopped cherry tomatoes, cucumber and fresh coriander, a squeeze of lime juice, olive oil and seasoning.

Or serve with this Warm Potato Salad:

1 kg(2lb) small new season potatoes, cooked but still warm
2 tbsp olive oil
1 onion, chopped
2 cloves new season (‘wet’) garlic, chopped
2 tbsp mixed chopped parsley & chives
1 tbsp wine vinegar
1 tbsp wholegrain mustard
Salt & freshly ground black pepper.

Place the warm cooked potatoes in a salad bowl. Cook the onion gently in the olive oil until soft, then add all the other ingredients. Pour this dressing mixture over the potatoes and serve warm.

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