Ingredients:
1 clove garlic crushed
1 tbsp seeded mustard
1 tsp grated lemon rind
2 tbsp lemon juice
2 tsp curry powder
1 tsp sambal oelek
1/4 cup CAPILANO honey
8 lamb cutlets
Method:
Combine all ingredients in a bowl. Set a small amount of the marinade aside in a separate bowl to use later for drizzling.
Rub mixture into lamb cutlets. Cover with cling wrap and place in refrigerator. Leave to marinate for 3-6 hours.
Cook lamb on a preheated BBQ or grill until browned and cooked to preference.
Serve on a plate with seasonal vegetables and drizzle remaining marinade over cutlets.
Notes:
• When baking, always remember to place the shelves in the oven before pre-heating. Open the door quickly, add food and close straight away, this way you will not lose heat.• Always rest the meat before carving as this allows the meat to relax - the result is a more juicy, tender roast. As pork is low in fat, bake low fat potatoes in a separate pan by simply spraying with a film of olive oil spray.
• The lemon honey mixture gives a marvellous colour to the pork and also makes a wonderful base to any instant gravy mix.
Recipe courtesy of Golden Circle Limited.