Spiced Lamb Cutlets
|Garlic||2 Clove (10 gm)|
|Chopped mint||1 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
|White wine vinegar||2 Tablespoon|
|Brown sugar||2 Teaspoon|
|Cherry tomato halves||2 (For Garnishing)|
|Watercress||2 (For Garnishing)|
|Mint||1 (For Garnishing)|
|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.