Name: Marinated lamb cutlets
Cook time: 25 min
Total time: 25 min
Yield: 8
Ingredients: 16 lamb cutlets, trimmed; 1/2 cup red-wine vinegar; 1/2 cup soy sauce; 6 eschalots, finely chopped; 2 tablespoon honey; 2 garlic cloves, crushed

Marinated lamb cutlets

Show your patriotism this Australia day (or, any other day) with these delicious marinated lamb cutlets. Serve them with either vegetables or a salad and enjoy.

Ingredients

16 lamb cutlets, trimmed

1/2 cup red-wine vinegar

1/2 cup soy sauce

6 eschalots, finely chopped

2 tablespoon honey

2 garlic cloves, crushed

Method

1.Arrange cutlets in a shallow dish.

2.In a jug, combine all remaining ingredients. Season to taste and pour over lamb, turning to coat. Cover and chill overnight.

3.Preheat barbecue on high. Remove lamb from marinade. Barbecue cutlets 6-8 minutes, turning once, until cooked to taste. Serve with homemade tomato sauce.

Lamb short loin chops or butterflied and boned lamb leg can be used instead of cutlets. Any type of red tomatoes can be used for this recipe chop if using large ones.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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