Preparation: The pink-centred version applies only to intact beef or lamb cut from whole muscle, with every external surface thoroughly seared. It does not apply to minced, stuffed, rolled, injected or mechanically tenderised meat. For young children, pregnant people, older adults and people with weakened immune systems, choose a fully cooked version.
1. Finely chop the rosemary leaves, crush the garlic and mix both with the olive oil.
2. Scrape the bone ends of the lamb cutlets clean with a small knife and flatten the meat slightly between cling film to about 1 cm.
3. Brush the cutlets with the rosemary oil, season with pepper and marinate for at least 30 minutes (or up to 2 hours in the fridge).
4. Heat a grill or griddle pan until very hot, remove the garlic and cook the cutlets for 2-3 minutes per side until they have nice brown grill marks but are still pink inside.
5. Sprinkle generously with coarse salt at the end of cooking.
6. Serve immediately, piping hot, with lemon wedges - traditionally eaten with your hands, holding the bone.
Tip: The name means "finger-burning": they should be eaten so hot that they burn your fingers - so don't keep anyone waiting!
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