Savory, Spicy Lamb Cutlets

Ingredients

• 2 large garlic cloves
• crushed
• 1 tablespoon dijon grainy mustard
• 1 teaspoon grated lemon rind
• 2 tablespoons lemon juice
• freshly squeezed
• 2 teaspoons curry powder
• 1 teaspoon sambal oelek or 1 teaspoon red chili paste
• 14 cup eucalyptus honey
• 8 large lamb cutlets
• with bone-in

Instructions

1. In a mixing bowl, combine garlic, mustard, lemon rind and lemon juice, curry powder, sambal oelek and honey; stir well to combine.
2. You may also use liquid honey if eucalyptus is not available.
3. Set a small amount of marinade aside in a small bowl to be used later for drizzling.
4. Rub marinade mixture into lamb cutlets and place in a dish.
5. Cover with plastic wrap and place in refrigerator for 4 to 6 hours to marinate.
6. Preheat barbecue to medium-high heat.
7. Cook lamb cutlets on grill for about 4 minutes on each side.
8. DO NOT OVERCOOK, should be slightly pink inside.
9. You may also fry the lamb cutlets in a large frying pan with 2 tablespoons of olive oil.
10. Fry for about 3 minutes on each side and nicely browned.
11. Cook to your desired preference.
12. Serve with your choice of vegetables and drizzle with the reserved marinade.