Grilled double lamb cutlets with ratatouille and chimichurri
Love lamb? Then you simply have to make this dish in your Big Green Egg. Cut double lamb cutlets from the lamb racks and grill them on your kamado for the very best results. The lamb will be cooked to perfection AND have a fantastic grilled flavour. The thyme and rosemary give the meat a delicious aroma without compromising its natural pure taste.
- Place the lamb cutlets on the grid, cut side down. Close the lid of the EGG and grill the meat and the garlic for about 2 minutes. Rotate the cutlets and the garlic a quarter turn and grill for another 2 minutes.
- Turn the lamb cutlets and the garlic over. Place the thyme and rosemary on top of and in between the cutlets and garlic, and grill again for 2 x 2 minutes. Close the lid of the EGG after each action.
- Remove the lamb cutlets from the EGG and serve with the ratatouille and chimichurri. Squeeze the garlic over the meat.
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