Spiced Lamb Cutlets (Australia)
Submitted by happyzhangbo
Tender Australian lamb cutlets glazed with a sticky honey-soy and plum jam sauce, finished with toasted sesame seeds. Ready in under 20 minutes for a quick, flavor-packed weeknight dinner.
YIELD
5 servingsPREP
8 minCOOK
6 minREADY
18 minThese lamb cutlets bring the best of Australian barbecue culture indoors with a sweet-savory glaze that caramelizes into something truly irresistible.
The sauce is a quick whisk of honey, soy, plum jam, dry mustard, and Worcestershire, creating layers of sticky, tangy heat that cling to each cutlet.
Served with fresh pineapple wedges and a scattering of toasted sesame seeds, this is pub-style fare elevated to dinner party status.
Chef Tips
- Don’t skip the standing time. Those two minutes of resting let the juices redistribute so your lamb stays tender and juicy.
- Toast your sesame seeds in a dry pan over medium heat until golden and fragrant for a nuttier crunch.
- Adjust sauce thickness by simmering the leftover glaze a bit longer before spooning it over the cutlets.
Ingredients
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.
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