BBQ Lamb Cutlets With Mint Chimichurri

BRC’s Executive Chef suggests firing up the Barbie. These juicy, marinated lamb cutlets are perfect served along with an icy cold XXXX Dry. The succulent lamb is the perfect accompaniment to the beer’s crisp finish.

Ingredients:
16 Frenched lamb cutlets
Fresh flat leaf parsley, chopped
Fresh mint leaves, chopped
A good splash of quality olive oil
Fresh squeezed lemon juice
Chopped fresh garlic
Chopped fresh red chilli
Salt and pepper, to season
Lemon wedges, to serve

Method:

1. To make the Chimichurri, combine the parsley, mint, olive oil, lemon juice, garlic and chilli, seasoning with salt and pepper to taste.

2. Add half of the marinade to the lamb cutlets and leave to marinate in the fridge for 30 minutes.

3. Place the lamb cutlets carefully onto a hot BBQ or grill, turning once until rose in colour, slightly under medium (a few minutes per side).

4. Serve with the remaining Chimichurri and wedges of lemon to squeeze.

Lamb goes perfectly with a small leaf salad with roasted red onion, garlic and rosemary and lemon potatoes.

Pairing Notes:

XXXX Dry
This succulent lamb recipe is the perfect accompaniment to the crisp finish of an ice cold XXXX Dry.