Lamb Cutlets with Ginger and Lemongrass

Ingredients

Black pepper Lemon wedges

5 ml Robertsons Garlic Flakes

2 Lemongrass Stems chopped

30 ml Robertsons Ginger Paste

5 ml Robertsons Atlantic Sea Salt

60 ml Extra Virgin Olive Oil

12 (Chops) Lamb Cutlets

45 ml Coriander chopped

45 ml Mint chopped

Instructions:

1. To make marinade, put the garlic, lemongrass, Ginger Paste and Atlantic Sea Salt in a mortar and pestle and pound together until smooth, stir in extra virgin olive oil.

2. Mix the chops with the marinade and leave for at least 1 hour to infuse.

3. Preheat the barbeque grill. When hot; put the chops on. Cook for 2 minutes on each side for medium rare.

4. Put on a plate and cover with foil. Rest in a warm place for 5 minutes. Serve with grilled vegetables, lemon wedge and drizzled with the lamb-ginger juices.

5. 1. use to make ginger cordial, by adding fresh mint, sliced cucumber, caster sugar and soda.

6. 2. Good with seared tuna or salmon mixed with soya sauce, olive oil, lemon juice, sesame oil

Twists:

ROBERTSONS LEMON PEPPER

Description: For a more TRADITIONAL Twist

Method: Add a dash of ROBERTSONS LEMON PEPPER to the mix

ROBERTSONS MIXED HERBS

Description: For a more CLASSIC twist

Method: For a more CLASSIC twist, add a dash of ROBERTSONS MIXED HERBS to the mix

ROBERTSONS BROWN ONION SEASONING

Description: For a more SAVOURY twist

Method: For a more SAVOURY twist, add a dash of ROBERTSONS BROWN ONION SEASONING to the mix