This summer favourite is served with a mint and rosemary sauce. Match this recipe with a non-vintage sparkling shiraz.

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  • Mint Sauce

  • 1 small bunch mint leaves,

  • finely chopped

  • 3 sprigs rosemary, stripped and finely chopped

  • 2 teaspoons sugar

  • ¼ cup (60ml/2fl oz) boiling water

  • ½ cup (125ml/4fl oz) white wine

  • For the Cutlets

  • 12 lamb cutlets

  • salt and pepper


  • Mint sauce  :

  • 1.

    Place mint in a measuring jug. Pour boiling water over the mint and rosemary and add sugar. Stir until the sugar dissolves. Add vinegar and stir again. Allow to steep and serve when cooled to a comfortable temperature.

  • Lamb cutlets :

  • 1.

    There can be a significant difference in meat quality so buy your cutlets from the best butcher you can find in your area. You are looking for very bright red meat and very white fat, both indicators of freshness. Cooking time will depend on your barbeque and personal taste. These instructions should produce a medium to well-done result. Adjust the cooking time to suit your preferences.

  • 2.

    Clean the barbecue carefully so that there is no residue from previous cooking. Heat the grill to the maximum setting to burn off any remaining fat. Salt the cutlets thoroughly. Reduce barbeque to a low heat and place cutlets onto the grate and cook very slowly for approximately eight minutes or until pink juices appear on the surface.

  • 3.

    Turn cutlets to the other side and cook for a further eight minutes or until the second side matches the appearance of the first. Place the meat on higher shelf of barbecue to drain and switch off burners. Lower hood (if available) to retain heat or cover in foil. Serve immediately, drizzled with mint sauce.

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