These sweet and sticky Asian lamb cutlets are perfect for weeknight dinners.
Ingredients
- 1/4 cup (60ml) salt-reduced soy sauce
- 1/4 cup (60ml) peanut oil
- 1 small clove garlic, crushed
- 1/2 teaspoon finely grated ginger
- 1 teaspoon honey
- 8-12 lamb cutlets, trimmed
Method
- Step 1Place the soy, peanut oil, garlic, ginger, honey and a little cracked black pepper in a large non-metallic bowl and stir until combined. Add cutlets and toss to coat. Cover and refrigerate for 20 minutes.
- Step 2Heat a barbecue or stove-top grill to medium-high. Cook the cutlets for 1-2 minutes on each side or until cooked to your liking. Serve cutlets with salad or steamed vegetables.
- Low carb
- Low kilojoule
- Low sugar
Nutrition
1722 kj
Energy
29g
Fat Total
9g
Saturated Fat
35g
Protein
121mg
Cholesterol
636.9mg
Sodium
2g
Carbs (sugar)
2g
Carbs (total)
All nutrition values are per serve
Related Video
- Author: Kate Murdoch
- Image credit: Oliver Ford
- Publication: Taste.com.au
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