Grilled Lamb Cutlets
Place lamb along with the marinade ingredients and refrigerate minimum 2 hours or preferably overnight.
Place all the sauce ingredients in a small saucepan and on medium heat and set aside.
Take marinated lamb out of the fridge 30 minutes prior to cooking and place barbeque on high heat. You want a high heat to sear the lamb (will take a minimum of 10mins to heat up).
Grill the lamb chops 3 minutes per side. I love to sear the fat along the sides as the fat tastes delicious when rendered. Internal temperature needs to read 60 degrees Celsius for a medium to rare finish.
Cover lamb in foil and let rest for 5-10 minutes before pouring over the sauce and serving. Garnish with lemon, mint and pistachio.