Serves 4

12 lamb cutlets
3 tablespoons lemon juice
1 teaspoon grated lemon rind
½ cup extra virgin olive oil
1 handful fresh thyme, or use dried thyme if unavailable
Salt and pepper, to taste

Remove the thyme leaves from the stalk if using fresh thyme. Place the cutlets into a large glass bowl. Sprinkle with thyme leaves and all remaining ingredients. Use your hands to ensure each cutlet is covered well by the mixture.

Cover the bowl and allow it to marinate overnight.

The next day, grill or barbecue the cutlets until cooked to your liking.

Serve with a salad or cooked vegetables.