Grilled lamb cutlets with mountain herbs
There’s little to beat tender young lamb, cooked on the barbecue to pink perfection. As a rule, Turks don’t really like complicated marinades or sauces, preferring to keep the sweet flavour of the meat unadulterated. But brushing the meat with this fresh herb dressing towards the end of the cooking time adds just the right amount of complimentary seasoning
1 clove garlic, crushed with
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 small shallot, finely chopped
1 teaspoon fresh rosemary, finely chopped
1 teaspoon fresh oregano, finely chopped
4 sprigs dried oregano
1/2 teaspoon ground sumac
juice of 1 lemon
60 ml extra-virgin olive oil
8 x double lamb cutlets
To make the dressing, combine the crushed garlic, pepper, shallot, herbs, sumac and lemon juice in a mixing bowl. Whisk in the oil to make a thick, pungent dressing. It may not look like a lot, but don’t worry, a little goes a long way.
Heat a griddle or barbecue to high. Brush the cutlets very lightly with a small amount of the dressing. Cook for 2 minutes on each side for medium-rare. Towards the end of the cooking time brush on a little more of the dressing.
Serve the lamb hot from the grill with the dressing on the side.