Photo of Hoisin-glazed lamb cutlets by WW

Hoisin-glazed lamb cutlets

9
9
9
SmartPoints® value per serving
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

French trimmed lamb cutlet(s) or rack(s)

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.