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Barbecued lamb cutlets with alioli
Serves 4 Starters and mains
Ingredients
- 16-20 spring lamb cutlets, cut as thinly as the bones will allow a little olive oil
- handful of soft (not woody) thyme sprigs, chopped
Alioli
- 4 unpeeled garlic cloves
- 1 medium egg yolk
- 175ml extra virgin olive oil
Method
Place the lamb cutlets in a single layer on a large baking tray and rub with a little oil, then sprinkle on each side with the thyme leaves and some salt and pepper.
Light the barbecue to high, then place the cutlets side by side in a grilling rack, if you have one, and clamp it shut. This just makes it easier and quicker to turn them, also ensuring they don’t overcook.
If using a frying pan, choose the largest one you have so you can fit in at least half the cutlets in one layer. Heat the pan over a high heat, then add 1tsp of oil.
Cook the cutlets for 2-3 minutes on each side until the fat is crisp and golden but the flesh is still moist and juicy inside.
Serve straight away, with the alioli for dipping.
For the Alioli
Put the garlic cloves onto a chopping board and crush them under the blade of a large knife. Remove the papery skins, sprinkle the garlic with ½tsp salt and work into a smooth paste using the knife blade. Scrape the garlic paste into a bowl and add the egg yolk. Whisk everything together and then very gradually whisk in the olive oil to make a thick, mayonnaise-like mixture.
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