Rated 0 out of 5 based on 0 votes
- 2 Tbls extra virgin olive oil
- 2 cloves garlic
- 1 tspn black peppercorns
- 3 x bay leaves
- 2 sprigs rosemary, leaves only
- 16 x french trimmed lamb cutlets
- 16 x fresh dates, pitted
- 16 x thin slices pancetta
Combine oil, garlic, peppercorns, bay leaves and rosemary in a shallow bowl. Add lamb and turn to coat, rubbing marinade all over meat.
Cover bowl with plastic wrap and place in refrigerator overnight to marinate.
Preheat a chargrill or barbecue on high. Wrap each date in a slice of pancetta and cook for 2-3 mins each side, until browned. Keep warm.
Remove lamb from marinade and cook for 2-3 mins each side for medium-rare, or until cooked to your liking. Cover with foil and rest for 5 mins. Serve with dates and potato salad.
In each serve: 2297 kilojoules, 51g protein, 32g total fat (12g sat fat), 14g carbohydrate (13g sugar), 2g fibre, 605mg sodium.