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On a dish that will hold all eight cutlets laid flat, place the oil, herbs and juice of 1 lemon.
Mix marinade until combined.
Place cutlets into dish and rub marinade onto the lamb.
Once they are all covered well, let them sit for a minimum of ½ hour in the marinade (to increase the flavour leave for 4 hours or overnight without the lemon juice (the lemon juice would then be placed over the cutlets the morning of the cooking day).
Have the hotplate on high for 15 minutes prior to cooking.
Liberally sprinkle the cutlets with salt on both sides.
Add pepper to taste.
Place each cutlet flat on the hottest part of the hot plate.
Once seared on both sides, move the cutlets to a cooler part of the hot plate and place any left over marinate over them.
Squeeze the juice of half the lemon onto the cutlets on both sides and cook as desired.
Rest for 1 – 2 minutes before eating.
Special Hints or Tricks
Before you start your barbeque, make sure you have already taken the cutlets from outside the fridge so they sit a few minutes to reach room temperature. Making sure your barbeque is quiet hot, wipe it down with paper towels. You’ll find this will help remove anything that may have been missed when last cleaned as well as dust. You can either re-oil your barbeque or if you have marinated food, just start cooking.
After searing your cutlets and are about to squeeze the juice of the lemon, rub the cutlets on to the hot plate and into the juice sizzling on the plate. You will find the cutlets gain a golden colour and become very very tasty.
Also, if you are basting any other meat, try using rosemary sprigs dipped in oil rather than a brush.
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