Name: Grilled Marinated Lamb Cutlets
Yield: Serves 8
Ingredients: 1 tbsp mustard; 4 garlic cloves, peeled and crushed; 4 tsp olive oil; 1 tbsp fortified wine such as port or sherry; 1 tbsp soy sauce; 1 tsp tomato purée or ketchup; freshly ground black pepper; 2 tsp soft brown sugar or honey; several sprigs rosemary or thyme; 16–24 best end lamb cutlets

Preparation info

Serves
8

Difficulty
Medium

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

Cutlets cut from the thoroughly trimmed and chined best end of lamb are best for this recipe. They are more expensive but will save time, for most of the fat will have been removed.

Ingredients

1 tbsp mustard
4 garlic cloves, peeled and crushed
4 tsp

Main course

Method

Blend all the ingredients, except the meat and herbs, together until smooth. Brush over the cutlets, and lay them in a dish with the herb sprigs. Cover and refrigerate overnight. When ready to cook the cutlets, bring them back to room temperature, heat the grill and shake any surplus marinade from them. Grill for 2–4 minutes on each side, depending on thickness and how well done you like your l

‌

Ingredients

Method

Part of