Chargrilled Spicy Soy Lamb Cutlets
Prep Time
5 minutes Cook Time
10 minutes Servings
4 servings What You Need
60ml (¼ cup) Fountain Soy Sauce
2 tbs Fountain Hot Chilli Sauce, plus extra to serve
2 tbs light olive oil
2 tbs brown sugar
2 tsp ground cumin
12 lamb cutlets
Roast jacket potato with crème fraiche
Baby coriander leaves, to serve
Make It
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Combine the Fountain Soy Sauce, Fountain Hot Chilli Sauce, oil, sugar, and cumin in a shallow dish. Add the cutlets and turn to coat. Cover and place in the fridge for 2 hours to marinate. Remove from marinade and pat dry.
Preheat a char-grill or bbq grill to medium-high. Cook the cutlets for 3 minutes each side or until cooked with your liking. Serve with roasted jacket potato with crème fraiche and extra chilli sauce.
