Categories: July

Ingredients

• 16-20 rack of lamb cutlets
• 20ml good-quality olive oil
• 3 garlic cloves, chopped
• 1 tbsp finely chopped fresh parsley
• few fresh thyme sprigs, leaves picked

Directions

1. Trim the cutlets of any excess fat. Heat the oil in a large frying pan over a high heat. When very hot, add the cutlets (in batches), making sure they are all lying flat. Cook for 1-2 minutes, then turn over and add the garlic. Fry for 1-2 minutes, until nicely coloured but still pink in the middle.

2. Remove from the heat, season and scatter over the herbs to serve.

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