Mustard-glazed Lamb Cutlets
These are best of all barbecued, but still taste very good grilled and they provide a special supper dish in moments. Loin chops can be cooked in the same way but need approximately 10 minutes each side.
|8 lamb cutlets (trim off most of the fat)|
|2 tablespoons made-up mustard (English or Dijon)|
|3 rounded tablespoons demerara sugar|
|salt and freshly milled black pepper|
|Oven temperatures and Conversions|
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|There is no list of equipment specified for this recipe.|
This recipe is taken from Delia Smith’s Complete Cookery Course and Delia Smith’s Complete Illustrated Cookery Course.
Wipe the cutlets first with some absorbent kitchen paper to dry them, season them with salt and pepper, then spread both sides of each cutlet with mustard.
Now dip them in sugar, making sure they get an even coating, and grill them for about 5 minutes on each side – or more or less, depending on their thickness.
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