Typical nutritional content (per portion)
2 tablespoons olive oil
4 garlic cloves cut into slivers
1 large sprig fresh thyme
8 x 50g lamb cutlets, well trimmed
2 heaped tablespoons redcurrant jelly
A little salt and freshly ground black pepper
Steamed baby new potatoes tossed in a little chopped fresh parsley and French beans, to serve
Place the olive oil in a shallow non-metallic dish and add the garlic. Using a vegetable peeler, remove the lemon rind and add the rind to the dish, the rest of the lemon can be used in another dish. Break up the thyme into small sprigs and scatter on top, then season lightly.
Add the lamb cutlets, turning to coat, then set aside for at least 20 minutes or up to 24 hours covered with cling film in the fridge if time allows.
When you are ready to cook, light the barbecue or preheat a griddle pan or large frying pan until smoking hot. Brush off the excess marinade from the lamb and add to the barbecue on medium-hot coals or to the griddle pan. Cook for 6-8 minutes until cooked through and tender, turning once. Remove from the heat and leave to rest for a couple of minutes.
Arrange the lamb cutlets on warmed plates with the baby new potatoes and some French beans. Add a spoonful of redcurrant jelly to each one to serve.