1 tablespoon oil
1 clove garlic, crushed
8 lamb cutlets
HONEY BUTTER
90g butter
2 tablespoons chopped mint
1 tablespoon honey
ground black pepper
Place all the butter ingredients in a small bowl (pepper to taste) and mix to combine. Place mixture on a plastic wrap and roll into a cylindrical shape. Refrigerate until hard.
Preheat barbecue to a medium heat. Mix oil and garlic together in a small bowl. Wrap ends of cutlet bones in foil to prevent burning.
Brush the cutlets with oil mixture and barbecue on the flat plate until done to your likeness. Cut the butter into small rounds and serve with the cutlets