Yorkshire Free Range Grass Fed Lamb Cutlet
Lamb Cutlets with Creole Mojo Sauce
- 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
- 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.
- 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.
- Serve the lamb with the quinoa and sugar snap pea salad.
the best lamb cutlets ever can't stop eating them