INGREDIENTS
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8 lamb cutlets
150g thick yogurt
3 cloves of garlic, finely chopped
Large pinch of fresh chopped thyme
2 sprigs rosemary, chopped
Juice & zest of a lemon
6g Maldon salt
2g finely crushed black pepper
1g finely crushed Sichuan pepper
50ml olive oil
Method
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Mix all the above together with the lamb and place a sheet of clingfilm on top of the lamb pressing it down so that its well covered in the marinade. Leave for a minimum of 3 – 24 hours, this can then be either grilled on the barbecue, by grilling each side for 3-4 mins, cooking medium rare.
Or bake flat in the oven at 180c for 8-10, finish with a little more seasoning and a squeeze of lemon juice.