Barbecued lamb cutlets with honey mustard glaze
14
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Dijon mustard, honey and white wine vinegar makes a simple and tasty glaze that goes perfectly with BBQ lamb cutlets served with brown rice and spinach salad.
Ingredients
Dijon mustard
1 tbs
Honey
1 tbs
White wine vinegar
2 tsp
Lamb Frenched cutlet or rack, raw
480 g, (Buy 12x50g cutlets), fat trimmed
Brown rice microwave packet
250 g
Baby spinach
2 cup(s), finely shredded
Instructions
1
Combine mustard, honey and vinegar in a small bowl.
2
Preheat a chargrill or barbecue on high. Cook cutlets for 2 minutes each side or until cooked to your liking, brushing with half the mustard mixture close to the end of cooking.
3
Meanwhile, prepare microwave brown rice following packet instructions. Stir spinach leaves, through the hot rice until wilted.
4
Divide rice among serving plates. Top with cutlets and drizzle with the remaining mustard mixture.
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