There is not much you can say against lamb cutlets.  When perfectly grilled, they are slightly caramelised on the outside and tender, moist and succulent on the inside. Hard to resist, especially with the right marinade! And what grills perfectly with lamb? One of my favourite vegetables. Broccoli. Lately I’ve been roasting broccoli, but this time I tossed it on the BBQ! Here’s the simple recipe:

Lamb marinade (for 12 lamb cutlets)

2 Tb ground cumin

2 garlic cloves, minced

Handful of fresh parsley, roughly chopped

Juice of 1 lemon

1 tsp black pepper (or to taste)

1 tsp salt (or to taste)

Toss the lamb cutlets in the marinade for at least 1 h before grilling, ideally 6-8 h or overnight. For the broccoli, just toss in a bit of oil, salt and pepper to taste. I recently replaced some parts to my BBQ, including the flare guards which now protect the meat a bit more from the open flames.  So I find it best to pre-heat on high, and then keep the flames on high for a quick cooking meat like lamb cutlets.  On a high heat, 2-3 minutes on each side is enough.  To cook the broccoli, toss the broccoli on the grill for about 5 min, and then set aside away from the heat while you cook the lamb. And if there are any leftovers, I think both a great cold!