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 www.simplybeefandlamb.co.uk
10 minutes Cooking time:
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
10ml/2tsp ground cumin
3 garlic cloves, peeled and finely chopped
15ml/1tbsp hot pepper sauce
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.