Lamb with Piquant Sauce

lamb with piquant sauce

Lamb with Piquant Sauce

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Servings: 8
Calories: 495
Prep Time 15 minutes
Cook Time 15 minutes


  • 8 lamb cutlets trimmed
  • 2 beef stock cubes
  • 8 tablespoons Worcestershire sauce
  • 2 teaspoons chopped fresh rosemary
  • 1 teaspoon ground coriander
  • 4 floz water
  • salt and pepper


  • Put the cutlets in a flameproof dish. Crumble the stock cubes into the Worcestershire sauce and stir in the rosemary and coriander. Pour over the lamb and leave to marinate for at least 3 hours, turning frequently.
  • Remove the lamb from the marinade and cook under a hot grill for 10 minutes, or until the lamb is cooked to your taste. Turn the meat frequently, spooning over some of the marinade to prevent burning.
  • Put the remaining marinade in a saucepan with the water, salt and" pepper, and bring to the boil. Arrange the lamb cutlets on a heated serving dish and pour the sauce over.
  • Stock cubes tend to be very salty, so add the minimum of salt to the marinade. Check the contents of the stock cubes and avoid those with additives.
Calories: 495 kcal
Carbohydrates: 4 g
Protein: 22 g
Fat: 43g
Saturated Fat: 19 g
Cholesterol: 104 mg
Sodium: 489 mg
Potassium: 425 mg
Fiber: 1 g
Sugar: 2 g
Vitamin A: 14 IU
Vitamin C: 2 mg
Calcium: 41 mg
Iron: 3 mg
Ingredients Lamb, Lamb Cutlets
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