1. Combine oil, vinegar and rosemary in medium bowl, add lamb, toss to coat in marinade, stand 10 minutes.
2. Drain lamb; discard marinade. Cook lamb on heated oiled grill plate until cooked the way you like it - pink's best, but if you want to cook the bejesus out of it then go ahead.
Well RestedAs tempting as it may be to just eat these lamb cutlets straight off the hotplate, there are huge benefits to giving your meat a little time to rest after cooking. Intense heat causes the fibres in the meat to tighten and forces precious moisture outwards. Leaving your meat covered in a warm place for about 10 minutes relaxes it and makes it juicer than a rumour about your best mate's girlfriend.
These recipes are from
RALPH, The Tongmaster, ACP Books, $24.95, available at selected newsagents, bookstores and at
www.acpbooks.com.au.
Photo: Steve Brown