North Mexican Lamb Cutlets

The day before, toast the dried chillies in a frying pan until softened. Cook the onion and garlic until slightly blackened, then place in a blender with the chillies, oil and some seasoning. Whizz to a paste, then rub all over the cutlets and marinate for at least 12 hours in the fridge.
When ready to cook, heat up a griddle pan and cook the lamb until the fat is browned and melting - about 7 mins. Turn and cook the other side for 5 mins more, then serve with torn herbs and all your favourite Mexican sides.

25 mins

4 serving

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