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Lamb cutlets with creole mojo sauce

01 JULY 2014
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Serves: 4

Preparation time: 10 minutes
Cooking time: 12-16 minutes


Ingredients

8 lean lamb cutlets or 4 lamb loin chops
For the Creole Garlic Marinade (Mojo Criollo):
60ml/4tbsp olive or vegetable oil
Grated zest and juice of 2 oranges
Juice of 1 lime
Salt
10ml/2tsp ground cumin
3 garlic cloves, peeled and finely chopped
15ml/1tbsp hot pepper sauce

Method

1. To prepare the marinade; in a large shallow non-metallic dish mix all the ingredients together. Place the cutlets or chops in the marinade mixture and coat well on both sides. Cover and refrigerate for 2 hours, or if time allows overnight.

2. Remove the cutlets or chops from the marinade (reserve the marinade) and cook on a prepared barbecue or under a preheated moderate grill for 6-8 minutes on each side. Meanwhile, heat the marinade in a small pan until piping hot and pour over the chops before serving.

3. Serve the lamb with the quinoa and sugar snap pea salad.

Tip:
For that extra special Latin effect why not add 30ml/2tbsp Tequilla to the marinade?

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