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Ingredients

60ml (1/4 cup) Fountain Soy Sauce
2 tablespoons Fountain Hot Chilli Sauce, plus extra, to serve
2 tablespoons light olive oil
2 tablespoons brown sugar
2 teaspoons ground cumin
12 lamb cutlets
Roast jacket potatoes, to serve
Crème fraîche, to serve
Fresh coriander leaves, to serve
Shaved red cabbage, to serve
Lime wedges, to serve

Method

Step 1 Combine the soy sauce, chilli sauce, oil, sugar and cumin in a large shallow dish. Add the cutlets and turn to coat. Cover and place in the fridge for 2 hours to marinate. Remove the cutlets from the marinade and pat dry with paper towel.
Step 2 Preheat a chargrill pan or barbecue grill on medium-high. Cook cutlets for 3 minutes each side or until cooked to your liking. Serve with jacket potatoes, crème fraîche, coriander leaves, cabbage and lime wedges. Drizzle with some extra chilli sauce, and serve more sauce alongside.

Chargrilled spicy soy lamb cutlets

How to make Chargrilled spicy soy lamb cutlets

Ingredients

Method