Tuesday, November 23, 2010

Roast Lamb Cutlets

650 g lamb cutlets
A dash of coarse ground black pepper
50g fennel, cubed
50g red capcisum, cubed

5 tbsp barbecue cause
1 tbsp sugar
2 tbsp ginger juice
3/4 tsp thick soy sauce
2 tbsp olive oil
1 tsp cornflour

Trim off any excess fat from the lamb cutlets. Chop into 3-4 cm lengths.

Season meat with marinade for several hours or preferably overnight in the refrigerator.

Arrange meat pieces on a lightly oiled wire rack and grill in preheated oven at 190 C. Grill for 10-15 minutes or until meat is cooked through.

With the remaining marinade, pour onto a nonstick saucepan. Add fennel and capsicum and stir-fry for 1-2 minutes. Dish out and serve with the lamb cutlets. Add a sprinkling of coarse ground black pepper.

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