Lamb cutlets with a parsley, caper and garlic crust

ServesServes Serves 8/10 as part of a barbecue selection
Preparation time Preparation time
Cooking timeCooking time


  • 4 cloves garlic
  • 1 bunch parsley leaves
  • 1 tablespoon drained capers
  • 75ml olive oil
  • salt and freshly ground black pepper
  • 12 lamb cutlets


  1. Peel and roughly chop the garlic
  2. Place it with the parsley, capers and oil into a food processor and blend to a paste
  3. Season with salt and pepper
  4. Rub the marinade over the lamb and allow to marinate for a few hours
  5. Cook on a hot barbecue until meat is just pink


Ingredient suggestion: Always Fresh capers

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