Turkish-Style Lamb Cutlets
- 12 lamb cutlets on the bone
- 6 cloves of garlic
- 8 soup spoons of oil
- 1 soup spoon of chopped thyme
- 1 soup spoon of rosemary
Scrape bones clean with a knife (for visual effect). Mix the crushed garlic with the oil, rosemary and thyme and brush the cutlets with this marinade. Wrap in baking foil and leave in the refrigerator for 3 hours. Sprinkle salt and pepper on the meat and grill for 2 minutes on each side. The cutlets are now ready and can be served, according to taste
, brushed with Dijon Mustard or sprinkled with freshly chopped herbs!