Australian lamb cutlets glazed with mint jelly

Serves

Prep Time

Cook Time

Ingredients

12 frenched Australian lamb cutlets

1/4 cup mint jelly

2 tbsp soy sauce

Tomato wedges, cucumber and fresh mint to serve

Brush each cutlet lightly with oil. Season with salt and pepper. Warm the mint jelly for 20-30 seconds in the microwave to soften. Combine with the soy and honey. Brush each cutlet with mint jelly mixture.
Preheat the char-grill pan to hot before adding the cutlets. Cook cutlets on one side until the first sign of moisture appears on the top. Turn and cook further until done to your preference. Turn once only.
Remove cutlets from heat, loosely cover with foil and rest cutlets for 2 minutes before serving.
Serve cutlets with a salad of tomato wedges, cucumber and fresh mint.

You can use cutlets, lamb loin chops or lamb fillets/tenderloins for this recipe.
The cutlets can also be grilled. Preheat oven for grilling. Remove the grill tray from the oven beforehand, this prevents the meat sticking and becoming difficult to turn.