Lamb Cutlets with Mustard & Thyme

These cutlets have been a Biuso family favourite for decades. You just can't go wrong with them - providing you buy good quality fresh lamb, that is. Serve with an eggplant dish of some sort, and salad and bread, or anything you like really - they're very accommodating.

(Serves 4)

Ingredients

• 2 racks young lamb
• 90ml olive oil
• 1 Tbsp creamy Dijon mustard
• several sprigs thyme or lemon thyme
• 2 cloves garlic, peeled and sliced
• salt and freshly ground black pepper

Method

Remove fat coating on lamb if it is still attached. With the point of a small sharp knife, remove any silvery skin from meat and any other lumps of fat. Cut racks into cutlets with a sharp knife.

Mix oil, mustard, thyme, garlic and plenty of pepper in a shallow dish. Add cutlets and coat in marinade. Marinate cutlets for at least 15 minutes but up to 2 hours; bring the cutlets to room temperature before cooking.

Cook over a very hot barbecue grill rack for 3-4 minutes a side, or until crispy but still pink and moist inside. Transfer cutlets to a heated serving plate. Sprinkle generously with salt, then serve immediately.