Barbecued lamb cutlets with honey mustard glaze
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.