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Photo of Barbecued lamb cutlets with honey mustard glaze by WW

Barbecued lamb cutlets with honey mustard glaze

14
Points®
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Moderate
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.

Notes

SERVING SUGGESTION: Salad of cherry tomatoes and mixed salad leaves.

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