Hoisin-glazed lamb cutlets
15
Points®
Total time: 4 hr 15 min • Prep: 5 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
You can marinate these chops in the morning then simply pop them on the chargrill for a great meal in minutes.
Ingredients
Tomato pasta sauce
½ cup(s), (125ml)
Hoisin sauce
2 tbs
Vinegar
2 tbs, (red wine)
Honey
2 tbs
Chicken stock
½ cup(s), (125ml)
Garlic
2 clove(s), crushed
Lamb Frenched cutlet or rack, raw
600 g, (12x50g)
Instructions
1
Combine pasta and hoisin sauces, vinegar, honey, stock and garlic in a shallow dish. Add lamb and turn to coat. Cover and refrigerate for 4 hours.
2
Heat an oil-sprayed chargrill or barbecue over medium-high heat. Drain lamb, reserving marinade. Chargrill lamb for 3–4 minutes each side or until cooked to your liking.
3
Meanwhile, place reserved marinade in a small saucepan over medium-high heat. Bring to the boil. Reduce heat and simmer, uncovered, for 3 minutes or until thickened slightly. Serve lamb drizzled with sauce.
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