# In a large mortar and pestle place the herbs, lemon, garlic, olive oil and salt and give it all a good bruising to release the herbs aromas.
# Place the lamb cutlets in a dish and cover with the above mixture, leave for 20 minutes to infuse
# Meanwhile heat the grill, or light the Barbeque and get it good and hot.
# Grill the cutlets along with some of the rosemary until the meat is properly seared and the fat is crispy.
# Serve steamed green beans.
* 8 trimmed Lamb Cutlets
* 2 or 3 sprigs Fresh Rosemary
* 1 tsp Oregano dried
* 1/2 Lemon cut into small chunks
* 2 or 3 whole cloves Garlic
* 2 tbsp Olive Oil
* 1tsp Sea Salt