Impress your pals this summer with our BBQ lamb cutlets, which have been given a tasty twist. The addition of a homemade satay sauce gives this dish added wow-factor.
- Put the lamb cutlets in a non-metallic dish and sprinkle over 1 tsp brown sugar, half the lime juice and 1 tbsp light soy sauce. Turn to coat and set aside.
- To make the satay sauce, put the garlic, ginger, chilli and remaining 2 tsp brown sugar in a small frying pan over a low-medium heat. Cook for 3-4 minutes, stirring, until the sugar dissolves and the mixture begins to sizzle. Add the coconut milk and peanut butter, turn the heat up slightly and simmer for a few minutes to make a sauce. Stir in the remaining lime juice and soy sauce (it will thicken on cooling so don’t worry if it seems slightly thin). Cover and set aside.
- If using a barbecue, make sure the coals are white-hot with no trace of flame. Alternatively, set a griddle or frying pan over a high heat until smoking. Lay the lamb cutlets directly on the barbecue bars, or in the hot pan, in a single layer (you may have to work in batches). Cook for 2-3 minutes on each side, depending on thickness, until well marked. Remove to a plate to rest and cover with foil.
- Serve the lamb cutlets with the warm satay sauce. Scatter with coriander and serve with extra lime wedges to squeeze over.
See more Barbecue recipes
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.