Recipes

Lamb cutlets with a parsley, caper and garlic crust

Lamb cutlets with a parsley, caper and garlic crust

ServesServes Serves 8 10 as part of a barbecue selection

Ingredients

4 cloves garlic
1 bunch parsley leaves
1 tablespoon drained capers
75ml olive oil
salt and freshly ground black pepper
12 lamb cutlets

Method

  1. Peel and roughly chop the garlic
  2. Place it with the parsley, capers and oil into a food processor and blend to a paste
  3. Season with salt and pepper
  4. Rub the marinade over the lamb and allow to marinate for a few hours
  5. Cook on a hot barbecue until meat is just pink
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