|Lamb cutlets||8 (From Leg)|
|Onion||1 , chopped and cooked|
|Green peppercorns||30 Milliliter (2 Tablespoons)|
|Coriander||15 Milliliter (1 Tablespoon)|
|Oil||2 Tablespoon (Adjust Quantity As Needed For Basting)|
Preheat barbecue at MEDIUM.
Trim excess fat from cutlets.
Place between waxed paper and flatten with mallet; season lightly.
Divide chopped onion, peppercorns and coriander between flattened cutlets.
Roll and wrap in foil as shown in Technique; refrigerate 12 hours.