Originally from Healthy Food Guide Magazine in New Zealand, but we found it in their cook book and have made it several times since. Lovely combination of sweet and sour, with a bit of a kick from the radishes.
A very simple way to serve lamb. I love to cook these on the barbecue and serve them with new potatoes and a couple of salads. Recipe by Alison Holst, posted for ZWT5. Preparation time does not include marinating time.
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