Here’s a great appetizer or main course – quick and easy to make up as well, inspired by Dizzy Pig BBQ’s lamb recipe.
- 4 Lamb Rib Cutlets
- 4Tbs Soy Sauce
- 4Tbs Extra Virgin Olive Oil
- Splash of Dry Sherry
Brush the marinade on and coat in rub. Leave out at room temperature for 20 minutes before searing direct over high heat (~600 deg on Big Green Egg).
Seared both sides for about 3-4 minutes per side. Pulled and rested at 160, sliced and plated these were a huge hit. I can’t believe it’s taken us this long to re-discover Lamb.