Well, the BBQ season is well and truly upon us so here’s a recipe which is as delicious as it is easy.

Serves 4 

You can barbecue outside or grill inside equally well. I believe sea salt and freshly milled pepper make a huge difference when seasoning.

ingredients
- 8 lamb cutlets (chuletas de cordero)
- 2 tbsp mustard (preferably English mustard from powder)
- 3 rounded tablespoon brown sugar
- salt and pepper

method
1 Firstly, trim off most of the fat from the lamb cutlets then dry by wiping with some absorbent kitchen paper
2 Season the cutlets with salt and pepper
3 Spread each side with the mustard mixture
4 Now dip cutlets in sugar, ensuring an even coating if grilling, pre-heat the grill to a high setting. If having a barbecue, cook when coals are at the most intense heat.
5 Cook for 5 mins each side, depending on thickness

serving
Excellent with a baked potato and/or a mixed leaf salad dressed with virgin olive oil and balsamic vinegar.

Any hearty red wine would be a good accompaniment. However, last week I had this with a Torres Sangre de Toro and they were a perfect match.