Preparation 15 min; Cooking 15 min; Serves 4 - 12 Thomas Dux Tender Lamb frenched cutlets
- A little olive oil
- Sea salt and freshly ground pepper
- 1/4 cup mint jelly
- 2 tbs soy sauce
- A drizzle of honey
- Tomato wedges, cucumber and fresh mint to serve
- Brush each cutlet lightly with oil. Season each.
- Warm the mint jelly for 20-30 seconds in the microwave or over low heat in a small pot to soften. Combine with the soy sauce and honey and mix well. 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, brushing cutlets with the glaze as they cook.
- Remove cutlets from heat, loosely cover with foil and rest for two minutes before serving.
- Serve cutlets with a salad of tomato wedges, cucumber and fresh mint.
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