Читать книгу Kitchen Memories - Lucy Boyd - Страница 13

12 best-end lamb cutlets (about 3 per person or 4 if they are very small), un-chined, fat removed from the bones

1 tbsp extra-virgin olive oil

2 lemons, cut into quarters

salt and black pepper

Place the lamb cutlets on a board and cover with a piece of greaseproof paper. Using a meat tenderiser mallet or the rounded end of a rolling pin, gently beat the lamb out until it is half its original thickness.

Heat the griddle pan until smoking hot. Season the cutlets with salt and pepper, then place on the smoking-hot grill for 1–2 minutes on each side, pressing them down as they cook. Drizzle with the extra-virgin olive oil, then serve straight away with lemon quarters.

This is delicious with a simple tomato salad in the summer or grilled radicchio in winter with some borlotti beans.