Baked Sticky Lamb Cutlets with Red Cabbage Slaw

Thu, 15 August 2019

Ingredients

1kg of lamb cutlets

2 tbsp honey

4 tbsp soy sauce

2 garlic cloves crushed

1-2 tbsp sweet chilli sauce

2 tbsp brown sugar

2 tbsp rice wine vinegar

salt to taste

For the red cabbage

1⁄2 red cabbage grated

2 red onions, grated

3 tablespoons honey

3 tablespoons white wine vinegar

zest and juice of 1⁄2 lemon

a good pinch of salt

6 tablespoons low fat mayonnaise

 

Method

1. The red cabbage. This can be made very easily if you have a food processor with a slicing attachment. If you do, just fire the cabbage and onions through the food processor. If you don’t have the luxury of a slicer, then use the coarse side on a box/cheese grater and some elbow grease.

2. In a large bowl, mix the honey, white wine vinegar, lemon zest and juice, salt and mayonnaise.

3. Toss in the onion and cabbage and give it a really good mix using your hands. You can serve this immediately or it will keep, covered with cling film, for 3–4 days in your fridge.

4. Pre-heat the oven to 180C and line a large baking tray with parchment paper.

5. Combine all the marinade ingredients and mix well. Taste for seasoning and adjust. You want the marinade to be sweet and spicy and acidic.

6. Place the cutlets on the prepared baking sheet and spoon over half of the marinade. Place the baking sheet in the oven and allow cutlets to bake for 25-30 minutes then brush with the leftover marinade every 15 minutes. Cook for a further 30 minutes, then increase the temperature to 220C/430°F and allow the ribs to caramelise. This will happen quickly, in about 5 mins.

7. Remove from the oven when the cutlets are sticky and caramelised and serve with the red cabbage slaw.