Total Time
25mins
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.

Ingredients Nutrition

Directions

  1. In a mixing bowl, combine garlic, mustard, lemon rind and lemon juice, curry powder, sambal oelek and honey; stir well to combine.
  2. You may also use liquid honey if eucalyptus is not available.
  3. Set a small amount of marinade aside in a small bowl to be used later for drizzling.
  4. Rub marinade mixture into lamb cutlets and place in a dish.
  5. Cover with plastic wrap and place in refrigerator for 4 to 6 hours to marinate.
  6. Preheat barbecue to medium-high heat.
  7. Cook lamb cutlets on grill for about 4 minutes on each side. DO NOT OVERCOOK, should be slightly pink inside.
  8. You may also fry the lamb cutlets in a large frying pan with 2 tablespoons of olive oil.
  9. Fry for about 3 minutes on each side and nicely browned.
  10. Cook to your desired preference.
  11. Serve with your choice of vegetables and drizzle with the reserved marinade.

Reviews

(1)
Most Helpful

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!

HappyBunny June 08, 2008

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