Barbecued Lamb Cutlets

Name: Barbecued Lamb Cutlets
Prep time: 15 min
Cook time: 20 min
Ingredients: 2 Tbsps olive oil; 1 brown onion, finely diced; 1 clove garlic, crushed; 2 small red chillies, finely chopped; 1¼ cups passata (sieved/pureed tomatoes); ½ cup Chelsea Golden Syrup; 60ml (¼ cup) white wine vinegar; 1 Tbsp Worcestershire sauce; salt and pepper, to taste; 12 lamb cutlets

By Chelsea Sugar

Page views: 18785

This recipe makes a delicious barbecue sauce which also tastes great as an accompaniment to sausages and hamburgers. Store it for up to a week in an airtight container in the fridge.

This recipe makes a delicious barbecue sauce which also tastes great as an accompaniment to sausages and hamburgers. Store it for up to a week in an airtight container in the fridge.
0 hour 0 hour
12 servings

0 reviews
Difficulty Easy
Prep time 15 mins
Cooking time 20 mins
Serves
12

Page views: 18785

Ingredients

2 Tbsps olive oil
1 brown onion, finely diced
1 clove garlic, crushed
2 small red chillies, finely chopped
1¼ cups passata (sieved/pureed tomatoes)
½ cup Chelsea Golden Syrup
60ml (¼ cup) white wine vinegar
1 Tbsp Worcestershire sauce
salt and pepper, to taste
12 lamb cutlets

Method

Heat oil in medium sized saucepan. Add onion, garlic and chillies and cook for 4 mins or until onion is soft.
Add passata, Chelsea Golden Syrup, vinegar and Worcestershire sauce. Bring to the boil over medium-high heat. Reduce heat to low and simmer, stirring occasionally for 15 mins, or until the sauce thickens. Season with salt and pepper. Allow to cool for 10 mins.
Separate half the sauce into a serving bowl. Brush the remaining barbecue sauce over lamb cutlets.
Preheat a barbecue hot plate or char-grill to medium-high heat. Cook the lamb for 2-3 mins each side for medium, or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 2 mins to rest. Serve lamb cutlets with barbecue sauce, lemon wedges and mint.