Barbecued lamb cutlets with honey mustard glaze
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.
White wine vinegar
French trimmed lamb cutlet(s) or rack(s)
480 g, (Buy 12x50g cutlets), fat trimmed
Brown rice microwave packet
Baby spinach leaves
2 cup(s), finely shredded
- Combine mustard, honey and vinegar in a small bowl.
- 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.
- Meanwhile, prepare microwave brown rice following packet instructions. Stir spinach leaves, through the hot rice until wilted.
- Divide rice among serving plates. Top with cutlets and drizzle with the remaining mustard mixture.
SERVING SUGGESTION: Salad of cherry tomatoes and mixed salad leaves.