Lick-your-fingers-lamb

Lamb cutlets are a favourite here.  Seriously, find me someone who doesn't like food with a builtin handle?  But this marinade isn't just for "lamby with handles"...it rocks with all lamb, including a roast.

As I've mentioned before, one mini kidgredient loves unmarinated meat, the other loves it marinated.  But the night we made these, Miss A (unmarinated, please) ate them marinated- in fact she ate three.  Master J (marinate me, please) ate 3 as well!

We cooked these lamb cutlets on the barbeque, but they could be done in a fry pan or griddle pan, or even under the grill.  If you've got a whole lamb leg it will be best in the oven or in the barbeque with the lid closed.

Delicious served with a kaleslaw and roast sweet potatoes.

Lick-your-fingers-lamb
Ingredients
1.5kgs of lamb (chops, fillet, cutlets, whole roast)
1 cup extra virgin olive oil
2 tablespoons chopped fresh lemon thyme
2 tablespoons chopped fresh oregano
3 cloves garlic, sliced
Method
Combine the marinade ingredients in a jug and mix thrououghly.
Add to the lamb and marinate for at least 2 hours in the fridge.
Bring the lamb out of the fridge at least 1/2 hour before cook
Cook using your chosen method until they reach your preferred level of cooking.
(Lamb is best served medium-rare)