Lemon, Honey & Rosemary Lamb Cutlets

• 8 Lamb Cutlets
• 60ml Olive Oil
• 2 Tbsp Lemon Juice
• 3 Garlic Cloves Crushed
• 25g Tomato Paste
• 2 Stalks Fresh Rosemary
• 1 Tbsp Fresh Thyme
• 1/2 Cup Mint Leaves
• 20g Honey
• 1 Tsp Paprika
• Grated Zest of 1 Lemon
• A pinch of Chilli Flake
• Parsley

Method

1. Mix all the marinade ingredients in a small bowl to combine.
2. Place the lamb cutlets in a resealable bag or plastic container and add the marinade, mixing well to coat then cover.
3. Leave to marinate for at least an hour or overnight in the fridge.
4. Remove the cutlets from the fridge at least 30 minutes before cooking and season.
5. Preheat a barbecue grill or frying pan to a medium-high heat.
6. Add the cutlets and cook until browned and crunchy on all sides – around 15-20 minutes.
7. Serve with some fresh parsley.