From a cookbook belong ing to a friend. We made thse at her place the other night-the original recipe used half a teaspoon of cumin and a quarter oteaspoon of smoked paprika-hardly worth it we reckoned, so we upped those to suit ourselves. Glad we did!
Mix the cumin, paprika, garlic, oil and salt and pepper together in a small bowl, then massage over the cutlet. Leave them to marinate for at least 3 hours and overnight if you have time.
Heat your grill and cook the lamb cutlets until done to your liking (our Aussie chops are quite small and only need around 3 minutes a side to cook to pink).
Squeeze with lemon and serve.
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