Yorkshire Lean Meat Lamb Cutlet 2 x 4oz / 113g Yorkshire Grass Fed Spring Lamb Cutlet

Yorkshire Grass Fed Spring Lamb Cutlet

£5.95
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Size: 2 x 4oz / 113g

Yorkshire Grass Fed Spring Lamb Cutlet

Chef's Recipe

Lamb Cutlets with Creole Mojo Sauce

Lamb Cutlets with Creole Mojo Sauce

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.