Cooking Time: 1 hr +
Serves: 4   

Ingredients

12 lamb cutlets (or 6 doubles) 4 rosemary sprigs 4 garlic cloves, sliced 4 tbsp of Sacla' Olive & Tomato Stir Through Sauce 3 tbsp of olive oil 2 tbsp of chopped fresh rosemary 1 lemon, grated rind & juice* 1 tbsp of balsamic vinegar sea salt and freshly ground black pepper

Instructions

Make slits in the skin side of the lamb and insert small sprigs of rosemary and slices of garlic into each one. Put it into a non-metallic dish. Then mix together the Sacla' Olive and Tomato sauce, oil, rosemary, lemon rind and juice, balsamic vinegar and seasoning. Pour it over the cutlets and brush each one to make sure that they are properly covered. Put a lid on and leave it all to marinate for at least an hour. Preheat the grill and cook the meat, turning and brushing with any remaining marinade for ten to fifteen minutes, depending on how well you like your lamb cooked. May we suggest that grilled tomatoes, salad and noodles get on very well with this dish? *HINT: Wherever possible buy unwaxed lemons for dishes where you're using the grated rind. Most lemons are coated with a wax to make them shiny, but it can spoil the citrusy flavour.