Pat Whelan Butcher

• 8 lamb cutlets, well trimmed
• 1 tablesp. balsamic vinegar
• 1 tablesp. olive oil
• Salt and black pepper

To cook

Mix the vinegar and oil together in bowl.  Dip the cutlets into the mixture, season with salt and pepper.  Cook on a pre-heated barbecue or grill for three minutes on each side. 

Serving Suggestions:

• Serve with a spoonful of your favourite salsa or relish or try mixing together some chopped cherry tomatoes, cucumber and fresh coriander, a squeeze of lime juice, olive oil and seasoning.
• Also try steamed potatoes served with a sprinkling of fresh thyme leaves and a little rock salt