6-8 lamb cutlets
1 tbsp mint jelly
1 tbsp olive oil
Fresh mint to serve
1. Combine the mint jelly and the oil, then pour the mixture over the lamb cutlets and leave the marinade in the fridge for a few hours.
2. Remove the lamb from the fridge an hour before cooking to allow the meat to come to room temperature.
3. Whether you're cooking these on the BBQ or grilling them on the stove all the pan/BBQ to come to quite a high heat. Grill the lamb for about 2-3 minutes on each side, this will leave them slightly pink in the middle but cook them for longer if you like them well done.
4. Remove from the heat and cover with the remaining marinade. Sprinkle some chopped fresh mint over the lamb and they are ready.