Spiced Lamb Cutlets

An Australian Recipe

If you wish to cook these on the barbeque, pre-cook cutlets in the microwave on HIGH for 4 minutes, then barbeque brushing the sauce on as they continue to cook.

2 tbsp Tomato sauce
2 tbsp Honey or brown sugar
2 tbsp Soy sauce
2 tbsp Plum jam
1 tbsp Dry mustard
2 tsp. Worcestershire sauce
8 Lamb cutlets, trimmed

1 tbsp Toasted sesame seeds
Wedges of fresh pineapple and
sprigs of herbs for garnishing

Combine the tomato sauce, honey, soy sauce, jam, mustard and Worcestershire sauce in a bowl.
Arrange the lamb cutlets in a large, shallow casserole dish and top with a tablespoon of the mixture.
Microwave on HIGH for 5 minutes, then turn each cutlet over, spoon on more sauce and cook for another 3 minutes on HIGH. If cutlets are a little thick, allow an extra 30 seconds to 1 minute.
Transfer to a serving plate. Cover and allow to stand for 2 minutes. Reheat sauce and spoon over cutlets, sprinkle with sesame seeds. Serve with pineapple wedges and garnish with fresh herbs.

Serves 4-5.

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