Once you have prepared a rack of lamb, the joint can be divided into portions (cutlets) before cooking. The main benefit of this is to reduce the cooking time of the lamb, but it is also great for marinating individual portions for the barbecue.
Method
1
Turn the prepared rack of lamb upside down, with the fatty layer pressed down against the chopping board
2
Cut between the rib bones to separate into cutlets, following the natural curve of the bone - keeping the knife flush against the bone will ensure each cutlet is of an even thickness
Uses
Lamb cutlets are fantastic quickly cooked with a little salt, but lend themselves well to marinading as Alfred Prasad demonstrates in his Peshwari lamb kebabs.
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