Savory, Spicy Lamb Cutlets |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 8 |
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This recipe requires marinating for at least 4 hours and gives a savoury, spicy flavor using sambal Oelek and eucalyptus honey. Ingredients:
2 large garlic cloves, crushed |
1 tablespoon dijon grainy mustard |
1 teaspoon grated lemon rind |
2 tablespoons lemon juice, freshly squeezed |
2 teaspoons curry powder |
1 teaspoon sambal oelek or 1 teaspoon red chili paste |
1/4 cup eucalyptus honey |
8 large lamb cutlets, with bone-in |
Directions:
1. In a mixing bowl, combine garlic, mustard, lemon rind and lemon juice, curry powder, sambal oelek and honey; stir well to combine.
2. You may also use liquid honey if eucalyptus is not available.
3. Set a small amount of marinade aside in a small bowl to be used later for drizzling.
4. Rub marinade mixture into lamb cutlets and place in a dish.
5. Cover with plastic wrap and place in refrigerator for 4 to 6 hours to marinate.
6. Preheat barbecue to medium-high heat.
7. Cook lamb cutlets on grill for about 4 minutes on each side. DO NOT OVERCOOK, should be slightly pink inside.
8. You may also fry the lamb cutlets in a large frying pan with 2 tablespoons of olive oil.
9. Fry for about 3 minutes on each side and nicely browned.
10. Cook to your desired preference.
11. Serve with your choice of vegetables and drizzle with the reserved marinade.
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