Lamb Cutlets with Creole Mojo Sauce by Andy Bates

Pritesh Mody |
Lamb Cutlets with Creole Mojo Sauce

Lamb Cutlets with Creole Mojo Sauce - a recipe created by Andy Bates for the Quality Standard Scheme.

For more details on buying quality beef and lamb with the Quality Standard Mark visit Serves 4 Preparation time: 10 minutes Cooking time: 12-16 minutes Ingredients: 8 lean lamb cutlets or 4 lamb loin chops For the Creole Garlic Marinade (Mojo Criollo): 60ml/4tbsp olive or vegetable oil Grated zest and juice of 2 oranges Juice of 1 lime Salt 10ml/2tsp ground cumin 3 garlic cloves, peeled and finely chopped 15ml/1tbsp hot pepper sauce Method: 1. To prepare the marinade; in a large shallow non-metallic dish mix all the ingredients together. Place the cutlets or chops in the marinade mixture and coat well on both sides. Cover and refrigerate for 2 hours, or if time allows overnight. 2. Remove the cutlets or chops from the marinade (reserve the marinade) and cook on a prepared barbecue or under a preheated moderate grill for 6-8 minutes on each side. Meanwhile, heat the marinade in a small pan until piping hot and pour over the chops before serving. 3. Serve the lamb with the quinoa and sugar snap pea salad.
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