INSTRUCTIONS

1. Marinate the Lamb:
   1. Place the lamb cutlets in a large, shallow dish.
   1. Pour the Philmore Harrison Jerk Marinade Sauce over the cutlets, ensuring they are well coated.
   1. Cover the dish with plastic wrap and refrigerate for at least 2 hours, or preferably overnight for maximum flavor.
2. Preheat the Grill:
   1. Preheat your grill to medium-high heat. If using charcoal, wait until the coals are ashed over and glowing.
3. Prepare the Lamb Cutlets:
   1. Remove the marinated lamb from the refrigerator and let it come to room temperature for about 30 minutes. This ensures even cooking.
4. Season and Oil:
   1. Remove the lamb from the marinade and gently shake off excess. Season both sides with salt and pepper to taste.
   1. Brush the lamb cutlets lightly with olive oil to prevent sticking.
5. Grill the Lamb:
   1. Place the lamb cutlets on the preheated grill. Cook for about 3-4 minutes per side for medium-rare, or adjust the cooking time according to your desired level of doneness.
6. Baste with Marinade (optional):
   1. During the last few minutes of grilling, you can brush the lamb with a bit more Philmore Harrison Jerk Marinade Sauce for an extra burst of flavor. Be cautious as the sauce may burn if left on the grill for too long.
7. Rest and Serve:
   1. Remove the lamb cutlets from the grill and let them rest for a few minutes. This allows the juices to redistribute and gives you a tender and juicy cut.
8. Garnish and Serve:
   1. If desired, garnish with fresh cilantro leaves and serve with lime wedges on the side for an extra zesty kick.

Enjoy your delicious Lamb Cutlets with the flavorful kick of Philmore Harrison Jerk Marinade Sauce! This dish pairs well with a side of rice and a fresh salad.