Grilled Lamb Cutlets

So if you've read some of my other recipes you might now that even though I am Greek, I don't like lamb. Now I have a couple of exceptions to this. One are these grilled lamb-cutlets and the second are these tiny fatty lamb ribs that we barbeque in the summer which are so good, that even I, a lamb hater, really enjoy them. These lamb-cutlets are really easy. You will need:

• About 6 Lamb-cutlets (shocking right)
• Oregano
• Lemon
• Salt
• Pepper
• Olive oil

Start by ensuring you've got really nice lamb cutlets. I know this sounds stupid but the quality is really important in ensuring a really good finish. Marinade your lamb chops for as long as possible in some olive oil, (enough to coat well but not too much), the juice of one lemon, a tablespoon of oregano, a teaspoon of salt and half a teaspoon pepper. Stir really well to make sure the lamb is coated in a bit of everything. When they've had a bit of time in the fridge, get your grill as hot as it will go. Mine goes to 250 degrees. Make sure it's heated up nicely and get your lamb cutlets in there, putting them high up so the heat will get to them quickly. Keep an eye, they only need a few minutes each side, you want to make sure the fat has brown and is tender. You can also cook these on a high heat in a griddle pan. Enjoy with some nice greens, or if I am spoiling the husband, some dauphinoise potatoes. https://likeamamausedtomake.com/2014/06/03/dauphinoise-potatoes-recipe/