Hoisin-glazed lamb cutlets

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.