All Recipes

Chargrilled spicy soy lamb cutlets

Prep

0-15 mins

Total

10 MIN

Servings

4 Servings

Our recipes are tested, photographed and created in the Fountain Kitchens by our Culinary team in Sydney

Ingredients

  • 60

    ml

    (¼ cup) Fountain soy sauce

  • 2

    tbsp

    Fountain hot chilli sauce, plus extra to serve

  • 2

    tbsp

    Light olive oil

  • 2

    tbsp

    Brown sugar

  • 2

    tsp

    Ground cumin

  • 12

    Lamb cutlets

  • -

    Roast jacket potato with crème fraiche

  • -

    Baby coriander leaves, to serve

Instructions

  1. Step 1

    Combine the Fountain Soy Sauce, Fountain Hot Chilli Sauce, oil, sugar, and cumin in a shallow dish. Add the cutlets and turn to coat. Cover and place in the fridge for 2 hours to marinate. Remove from marinade and pat dry

  2. Step 2

    Preheat a char-grill or bbq grill to medium-high. Cook the cutlets for 3 minutes each side or until cooked with your liking. Serve with roasted jacket potato with crème fraiche and extra chilli sauce.

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