Grill French Lamb Cutlet with Thyme

This will be a good main for your Christmas dinner. 

French lamb cutlet are actually lamb chops, cut out from the rack or the ribs.  The signature look is that it has a bone sticking out.

Ingredients

1. 1 tablespoon Thyme chopped
2. 6 slices of French Lamb cutlet
3. 1 teaspoon cracked black pepper
4. ½ teaspoon Salt
5. 1 teaspoon honey
6. 1 tablespoon lemon juice
7. 1 clove garlic, minced
8. 2 tablespoon olive oil

Method

1. Wash the lamb chop, dab dry. Using back of a cleaver or tenderising hammer, lightly chop the meat to make it more tender.
2. Wash the thyme, and use only the leaves and the tender part of the stems. Chop finely.
3. Minced garlic.
4. Sprinkle chopped thyme and cracked black pepper evenly and pat it so that they stick on the meat.
5. In a mixing bowl, add in salt, honey, minced garlic, olive oil, lemon juice and mix thoroughly. Apply this evenly on both side of the lamp meat, and allow to marinate for 30 mins.
6. Heat up grilling pan until very hot.  Grill lamp for 3-4 mins each side. Bast it with the remaining marinates.
7. Serve with some cracked black pepper on serving plate.