Chermoula-marinated lamb cutlets

Ingredients

1 Tbsp	Water, boiling
1 pinch	Saffron threads, soaked in the water
3 cloves	Crushed garlic
2 cm	Fresh ginger, knob, peeled and finely grated
¼ cup	Coriander, chopped
¼ cup	Mint leaves, chopped
1 tsp	Chilli paste, or 2 tsp
1 tsp	Sugar, or 2 tsp
1 to taste	Salt & freshly ground pepper
¼ cup	Lemon juice
16	Lamb cutlets, or trimmed lamb chops (Main)

Directions

1. Soak the saffron in the hot water for a few minutes.
2. Combine with the remaining marinade ingredients.
3. Place the cutlets in a plastic bag and add the marinade.
4. Move the cutlets around so they are well coated. Refrigerate for 2-3 hours.
5. Remove from the marinade shaking off any excess.
6. Cook on a preheated barbecue for about 4-5 minutes each side or until cooked, brushing with marinade during cooking.