Directions:
- In a mixing bowl, combine garlic, mustard, lemon rind and lemon juice, curry powder, sambal oelek and honey; stir well to combine.
- You may also use liquid honey if eucalyptus is not available.
- Set a small amount of marinade aside in a small bowl to be used later for drizzling.
- Rub marinade mixture into lamb cutlets and place in a dish.
- Cover with plastic wrap and place in refrigerator for 4 to 6 hours to marinate.
- Preheat barbecue to medium-high heat.
- Cook lamb cutlets on grill for about 4 minutes on each side. DO NOT OVERCOOK, should be slightly pink inside.
- You may also fry the lamb cutlets in a large frying pan with 2 tablespoons of olive oil.
- Fry for about 3 minutes on each side and nicely browned.
- Cook to your desired preference.
- Serve with your choice of vegetables and drizzle with the reserved marinade.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1020.25 Kcal (4272 kJ) | ||
| Calories from fat | 93.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.37g | 16% | |
|---|---|---|---|
| Cholesterol | 1.36mg | 0% | |
| Sodium | 46.36mg | 2% | |
| Potassium | 15.35mg | 0% | |
| Total Carbs | 210.73g | 70% | |
| Sugars | 0.35g | 1% | |
| Dietary Fiber | 0.25g | 1% | |
| Protein | 14.97g | 30% | |
| Vitamin C | 1.8mg | 3% | |
| Iron | 0.2mg | 1% | |
| Calcium | 4.3mg | 0% | |
| Amount Per 100 g | |||
| Calories | 6554.74 Kcal (27443 kJ) | ||
| Calories from fat | 599.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 66.6g | 16% | |
|---|---|---|---|
| Cholesterol | 8.75mg | 0% | |
| Sodium | 297.86mg | 2% | |
| Potassium | 98.59mg | 0% | |
| Total Carbs | 1353.84g | 70% | |
| Sugars | 2.27g | 1% | |
| Dietary Fiber | 1.59g | 1% | |
| Protein | 96.15g | 30% | |
| Vitamin C | 11.6mg | 3% | |
| Iron | 1.2mg | 1% | |
| Calcium | 27.4mg | 0% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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