4 drops Tabasco sauce
2 tsps chilli powder
2 tsps salt
1 1/2 tsps soft brown sugar
1 1/2 tsps Worcestershire sauce
2 tbsp spoons tomato ketchup
1 1/2 tbsps wine vinegar
4 tbsp water
8 lamb cutlets trimmed
2 tsps chilli powder
2 tsps salt
1 1/2 tsps soft brown sugar
1 1/2 tsps Worcestershire sauce
2 tbsp spoons tomato ketchup
1 1/2 tbsps wine vinegar
4 tbsp water
8 lamb cutlets trimmed
method
1. Mix the Tabasco, chilli powder, salt and brown sugar together in a large dish.
2. Gradually stir in the Worcestershire sauce, tomato ketchup, vinegar and water.
3. Add the cutlets and turn to coat thoroughly. Leave to marinate for 4 hours.
4. Transfer the cutlets to a grill rack and brush with the marinade.
5. Cook under a preheated hot grill/broiler for 5 to 10 minutes on each side, depending on the thickness of the cutlets, basting frequently with the marinade.
6. Serve immediately with plain boiled rice or buttered noodles.
2. Gradually stir in the Worcestershire sauce, tomato ketchup, vinegar and water.
3. Add the cutlets and turn to coat thoroughly. Leave to marinate for 4 hours.
4. Transfer the cutlets to a grill rack and brush with the marinade.
5. Cook under a preheated hot grill/broiler for 5 to 10 minutes on each side, depending on the thickness of the cutlets, basting frequently with the marinade.
6. Serve immediately with plain boiled rice or buttered noodles.
serving amount
serves 4
rate this recipe
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
