Lamb Rack Cutlets (or Chops) with Herbs

This is a simple but great way to serve lamb chops.  I use lamb rack cutlets and serve them on top of a pile of rocket dressed with lemon, olive oil and sea salt.  It’s a great recipe for the bbq and great when you have guests.

You can buy Herbes de Provence in the herb and spice section in many of the big supermarkets and specialty food stores.  If you can’t find any, use a mixture of dried thyme, dried rosemary and dried oregano.

1. Prepare the lamb cutlets.  Remove any visible fat and separate the rack into individual cutlets.  Lay the cutlets (or chops, if using these instead) in a single layer in a large dish.
   
2. Drizze over half the oil and sprinkle half of the dried herbs and some sea salt and freshly ground pepper over the top.  Turn the lamb over and drizzle the remaining oil and sprinkle the remaining herbs and more salt and pepper so that both sides get covered in the oil and herbs. Cover the dish with cling film and leave the chops to marinate for at least an hour.
   
3. Pre heat the barbecue or griddle/fry pan. When hot, cook the chops for about 2-3 minutes on each side. (Thicker chops will require a little longer).