Ingredients
2 Tbsp tomato sauce
2 Tbsp honey or brown sugar
2 Tbsp soy sauce
2 Tbsp plum jam
1 Tbsp dry mustard
2 tsp Worchestershire sauce
8 lamb cutlets, trimmed
1 Tbsp toasted sesame seeds
wedges of fresh pineapple and sprigs of herbs for garnishg
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Directions
Combine the tomato sauce, honey soy sauce, jam, mustard and
Worchestershire sauce in a bowl. Arrange the lamb cutlets in a large,
shallow casserole dish and top with a tablespoon of the mixture.
Microwave on HIGH for 5 minutes, then turn each cutlet over, spoon on
more sauce and cook for another 3 minutes on HIGH. If cutlets are a
little thick, allow an extra 30 seconds to 1 minute. Transfer to a
serving plate. Cover and allow to stand for 2 minutes. Reheat sauce and
spoon over cutlets, sprinkle with sesame seeds. Serve with pineapple
wedges and garnish with fresh herbs. Serves 4 - 5.
If you wish to cook these on the barbeque, pre-cook cutlets in the
microwave on HIGH for 4 minutes, then barbeque brushing the sauce on as
they continue to cook.
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