Spicy Lamb Cutlets

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Spicy Lamb CutletsIngredients

  • 60ml (1/4 cup) honey
  • 60ml (1/4 cup) soy sauce
  • 60ml (1/4 cup) Worcestershire sauce
  • 70g (1/4 cup) wholegrain mustard
  • 1 tbs dried mixed Italian herbs
  • 1 small fresh red chilli, finely chopped
  • 12 (about 500 g) lamb cutlets, excess fat trimmed lemon wedges, to serve

Method

Combine the honey, soy sauce, Worcestershire sauce, mustard, Italian herbs and chilli in a large bowl. Add the lamb cutlets and turn to coat. Cover. Place in fridge for 4-6 hours to marinate.

Preheat barbecue flat plate or chargrill on medium high. Drain the cutlets from the marinade. Cook the lamb for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 2 minutes to rest.

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