50+ Friends Club Cookbook
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Spiced Lamb Cutlets

An Australian Recipe
From the Kitchen of:  Sylvia Andrew
Source:  The Australian Recipe Collection

If you wish to cook these on the barbeque, pre-cook cutlets in the microwave on HIGH for 4 minutes, then barbeque brushing the sauce on as they continue to cook.

2	tbsp	Tomato sauce
2	tbsp	Honey or brown sugar
2	tbsp	Soy sauce
2	tbsp	Plum jam
1	tbsp	Dry mustard
2	tsp.	Worcestershire sauce
8		Lamb cutlets, trimmed
1	tbsp	Toasted sesame seeds
		Wedges of fresh pineapple and
		sprigs of herbs for garnishing

• Combine the tomato sauce, honey, soy sauce, jam, mustard and Worcestershire sauce in a bowl.
• Arrange the lamb cutlets in a large, shallow casserole dish and top with a tablespoon of the mixture.
• Microwave on HIGH for 5 minutes, then turn each cutlet over, spoon on more sauce and cook for another 3 minutes on HIGH. If cutlets are a little thick, allow an extra 30 seconds to 1 minute.
• Transfer to a serving plate. Cover and allow to stand for 2 minutes. Reheat sauce and spoon over cutlets, sprinkle with sesame seeds. Serve with pineapple wedges and garnish with fresh herbs.

  Serves 4-5.