What you will need:

• 1 tbsp thyme leaves
• 1 tbsp smokey paprika
• 2 garlic cloves, crushed
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 12 lamb cutlets
• 1 bunch fresh mint, leaves removed
• 1/4 cup continental parsley leaves
• 1 tbsp capers, drained
• 4 anchovy fllets, drained (optional)
• Pinch chilli fiakes 
• 1/3 cup olive oil, extra

Method
1 Combine thyme, paprika and garlic in a bowl. Add lemon juice and oil and stir until well combined. Place cutlets in a shallow container. Add marinade and rub into the meat. Set aside for 30 minutes to allow the fiavours to penetrate.
2 Meanwhile, chop or process the mint, parsley, capers and anchovies. Combine in a bowl with chilli flakes. Stir in extra olive oil and season with salt. Set aside.
3 Preheat barbecue hotplate to medium-high heat. Cook cutlets, turning once, until done to your liking. Transfer to the Select BBQ Tray, cover with foil and rest for 3- 4 minutes before serving. Serve with mint sauce.