Mexican Lamb Cutlets

The previous day, remove the stem and seeds from the dried chillies. Place in a dry pan and cook until softened. Add the garlic and onion half in the same pan until charred all over, then place in a blender with the chillies, oil and some seasoning. Whizz to a paste. Coat the lamb cutlets with the marinate and leave overnight in the fridge.
The next day, heat a griddle pan with a splash of oil and cook the lamb cutlets for 7 mins, then flip and cook for 5 mins on the other side. Serve medium with a scattering of coriander and some brown rice or salad.

25 mins

4 serving

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