Wanted to make something for a tapas party, so ended up marinating baby lamb cutlets in a couple of tablespoons each of olive oil and Dry Sack sherry with two cloves of roughly crushed garlic, a teaspoon of smoked paprika, salt, pepper and a few sprigs of thyme.
Left them in the marinade a couple of hours, turning occasionally, then grilled (broiled) under a high heat for a few minutes each side. Quite pleased with the way they turned out and you could use the wee bone of the cutlet as a handle for eating.
The Smoked Paprika was from Spain - Pimenton de la Vera - La Chinata. It added a subtle flvour to the overall dish. The Sherry was subtle too.
Bottom line - I'd made this again. Tonight, I think.