Thai lime and chilli cutlets

Ingredients

12 frenched Australian lamb cutlets

1/3 cup sweet Thai chilli sauce

grated rind and juice of one lime

2 shallots, very finely sliced

mango chutney, steamed rice and salad leaves to serve

Season each cutlet lightly with salt and pepper. Combine the chilli sauce, lime rind and juice, and the sliced shallot. Spoon the mixture over both sides of the lamb cutlets.
Remove the grill tray. Preheat the grill to a high heat setting. Place the cutlets on the cold grill tray and place the tray under the hot grill. 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 grill tray, loosely cover with foil and rest cutlets for 2 minutes before serving. Serve lamb with mango chutney, steamed rice and salad leaves.

When you grill meat it should be placed on a cold grill tray. This prevents the meat sticking and becoming difficult to turn
Test for doneness with tongs. Rather than timing test the meat for degree of doneness with tongs. Don't cut into the meat with a knife, it will only make it dry and tough. Rare is soft when pressed, medium is springy and well done is very firm
Always rest meat after cooking. This gives the juices in the meat a chance to redisliibute, giving a moister and more tender result. transfer the meat to a plate and loosely cover with foil, stand the meat to rest in a warm place
You can use cutlets, lamb loin chops or lamb fillets/tenderloins for this recipe