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.