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Spiced Lamb Cutlets

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  Lamb cutlets 8
  Garlic 2 Clove (10 gm)
  Chopped mint 1 Teaspoon
  Allspice 1 Teaspoon
  Ground cinnamon 1⁄2 Teaspoon
  Oil 2 Tablespoon
  White wine vinegar 2 Tablespoon
  Brown sugar 2 Teaspoon
  Cherry tomato halves 2 (For Garnishing)
  Watercress 2 (For Garnishing)
  Mint 1 (For Garnishing)
  Salt To Taste
  Ground black pepper To Taste

Defrost the cutlets if they have been frozen and dry well with absorbent paper.
Peel and crush the garlic.
Mix all the ingredients together for the marinade and pour into a long shallow dish.
Add the cutlets and allow to stand in the mixture for 1 hour; turn them over at the end of 30 minutes.
Lift the meat from the marinade and hold over the container for a minute so any excess liquid drips off the meat.
Grill the cutlets as described.
Add the tomatoes to the grill for the last 2 to 3 minutes of the cooking time.
Place on a heated dish, garnish with the tomatoes, watercress and mint.

Recipe Summary

Side Dish

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