Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 40% off*!

*On Core & Premium 12 month plans only. Offer ends 22/04/24. See terms.
Join now
Photo of Hoisin-glazed lamb cutlets by WW

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 French cutlet(s) or rack(s), 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.

You might like

You might like