Another recipe of the day - Roast Lamb Cutlets

By Amy Beh
Prep - More than 2 hours

Cook - Less than half hour

Ingredients

o 650g lamb cutlets
o A dash of coarse ground black pepper
o 50g fennel, cubed
o 50g red capsicum, cubed

Marinade
o 5 tbsp barbecue sauce
o 1 tbsp sugar
o 2 tbsp ginger juice
o ¾ tsp thick soy sauce
o 1 tbsp brandy (optional)
o 2 tbsp olive oil
o 1 tsp cornflour

Method

Trim off any excess fat from the lamb cutlets. Chop into 3?4 cm lengths.

Season meat with marinade for several hours or preferably overnight in the refrigerator.

Arrange meat pieces on a lightly oiled wire rack and grill in preheated oven at 180°C. Grill for 10-15 minutes or until meat is cooked through.

With the remaining marinade, pour onto a nonstick saucepan. Add fennel and capsicum and stir-fry for 1-2 minutes. Dish out and serve with the lamb cutlets. Add a sprinkling of coarse ground black pepper.

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