Prep 15 mins
Cook 10 mins
This recipe requires marinating for at least 4 hours and gives a savoury, spicy flavor using sambal Oelek and eucalyptus honey.
- 2 large garlic cloves, crushed
- 1 tablespoon dijon grainy mustard
- 1 teaspoon grated lemon rind
- 2 tablespoons lemon juice, freshly squeezed
- 2 teaspoons curry powder
- 1 teaspoon sambal oelek or 1 teaspoon red chili paste
- 1⁄4 cup eucalyptus honey
- 8 large lamb cutlets, with bone-in
- In a mixing bowl, combine garlic, mustard, lemon rind and lemon juice, curry powder, sambal oelek and honey; stir well to combine.
- You may also use liquid honey if eucalyptus is not available.
- Set a small amount of marinade aside in a small bowl to be used later for drizzling.
- Rub marinade mixture into lamb cutlets and place in a dish.
- Cover with plastic wrap and place in refrigerator for 4 to 6 hours to marinate.
- Preheat barbecue to medium-high heat.
- Cook lamb cutlets on grill for about 4 minutes on each side. DO NOT OVERCOOK, should be slightly pink inside.
- You may also fry the lamb cutlets in a large frying pan with 2 tablespoons of olive oil.
- Fry for about 3 minutes on each side and nicely browned.
- Cook to your desired preference.
- Serve with your choice of vegetables and drizzle with the reserved marinade.
This would have only got 3 stars from me but DH really enjoyed them so I'm going to give it another star. If I make this again I will probably use an individual mix of spices, rather than a store bought curry powder. I really enjoyed the slightly sweet and sticky touch that the eucalyptus honey brought to the recipe!