Lamb Cutlets with Rosemary and Garlic

Ingredients:

• 1.5kg Our Cow Grass Fed Lamb Cutlets 
• Olive oil, for cooking 

Marinade:

• 5 tbsp red wine vinegar
• 2 tbsp olive oil 
• 2 tbsp honey 
• 5 garlic cloves, minced 
• 2 tsp dried rosemary 
• 1 tsp dried thyme 
• Salt and pepper

Cooking instructions:

1. In a large bowl, mix all the ingredients for the marinade. Add the Our Cow Grass Fed Lamb Cutlets and mix well to ensure they are all coated. Cover and let sit in the fridge for at least 2 hours. 
2. Brush the BBQ with olive oil and heat to medium-high. Grill lamb cutlets for approximately 4 minutes on each side or to desired doneness (internal temp of 58°C for medium-rare). Transfer to a plate and let rest for 5 minutes. 
3. Serve with sides of your choice and enjoy!