Paprika lamb

 

Ingredients

18 French-trimmed lamb cutlets

1 tbsp olive oil

¼ tsp ground cumin

½ tsp smoked paprika

1 garlic clove, crushed

lemon wedges, to serve

Method

1. Put the lamb cutlets in a large bowl with olive oil, cumin, paprika, garlic, and a pinch of salt. Mix well, then cover and refrigerate for at least 3 hours, preferably overnight.

2. Preheat an oiled barbecue hotplate or chargrill pan to high and cook the cutlets for 4-6 minutes, turning once. Season with black pepper and serve with the lemon wedges to squeeze over.