This competition is now closed Blackened lamb with peppers 30 minutes serves 4 Easy This simple recipe is one of our all time favourite lamb dishes. Simply barbecue seasoned lamb cutlets for a few minutes on each side and serve with grilled peppers and onion. March 25, 2015 at 4:07 pm Share on Facebook Share on Twitter Share on Pinterest Share on Whatsapp Email to a friend Advertisement Advertisement Ingredients butter 50g cayenne pepper 1 tsp garlic granules ½ tsp paprika 1 tsp ground white pepper 1 tsp thyme 1 tsp, dried red onion 2, large red peppers 2, sliced green peppers 2, sliced lamb cutlets lemon 1 flat-leaf parsley a handful Method Step 1 Mix 50g of melted butter with 1 tsp cayenne, ½ tsp garlic granules, 1 tsp paprika, 1 tsp ground white pepper and 1 tsp dried thyme. Season well and then brush liberally over both sides of the cutlets. Leave for at least 20 minutes. Step 2 Grill 2 large red onions sliced into thick wedges, 2 sliced red peppers and 2 sliced green peppers until tender and starting to char at the edges. Step 3 Barbecue the lamb cutlets for 2-3 minutes each side for medium. Serve with the vegetables, adding wedges of lemon and a handful of flat-leaf parsley. Tags Easy serves 4 Advertisement You may also like Meat and poultry Hot and sour duck noodle soup with baby pak choi 30 mins serves 4 Meat and poultry Pollo in agrodolce (chicken in cider vinegar sauce) 45 mins serves 4 Meat and poultry Spiced shepherd’s pie with parsnip mash 1 h 15 mins serves 4 Entertain Lamb ribs with membrillo glaze 3 h 10 mins serves 4 Meat and poultry Wild venison, field mushroom and ale pudding 5 h serves 4 Meat and poultry Febras assadas (Portuguese barbecued pork) served with lemon and mayo on chips 50 mins serves 4 Meat and poultry Brazilian piri piri spatchcocked poussins 50 mins serves 4 Meat and poultry Pheasant ragu for pasta 1 h 30 mins serves 4 Sign up to receive recipe inspiration and foodie openings Sign up to receive recipe inspiration and foodie openings Thanks! Enjoy cooking, eating and exploring! Already have an account with us? Sign in to manage your newsletter preferences Sign in Register Sign me up! By entering your details, you are agreeing to olive magazine terms and conditions. You can unsubscribe at any time.