Grilled Lamb with Lemon Herb Marinade

12 lamb cutlets

3 cloves garlic, crushed

½ cup finely chopped parsley

1 tbsp finely chopped thyme

1 ½ tbsp grated lemon rind

1/4 tsp salt

4 tbsp olive oil

Lemon wedges to serve

In a shallow bowl, combine garlic, parsley, thyme, rind, salt and oil.

Add cutlets to the dish and toss to coat.

Cover and refrigerate for 1-2 hours.

Preheat grill or BBQ until hot.

Cook cutlets 1-2 minutes each side or until done to your taste.