These trimmed Lamb Cutlets have been beaten out by us and seasoned with rosemary and black pepper - ready to cook very quickly on a hot grill or barbecue. They are delicious with slow-cooked fennel as well as all winter greens and vegetables.

• 6 cutlets per order

• Serves 2

AT HOME PREPARATION:

TAKE THE CUTLETS OUT OF THE FRIDGE AND BRING TO ROOM TEMPERATURE.
PREHEAT A GRILL TO VERY HIGH. 
SEASON BOTH SIDES WITH SALT.
CAREFULLY PLACE THE MEAT ON THE GRILL AND BROWN ON BOTH SIDES. THIS SHOULD ONLY TAKE 2 MINUTES PER SIDE. 
SERVE WITH LEMON WEDGES AND EAT WITH YOUR FINGERS WHILE STILL HOT.