Here is an easy way to prepare lamb chops on a rainy day. I say a rainy day because my husband is a purist and if it had not been bucketing down outside these chops would have been barbequed outside on the Weber to perfection. He is very good at what he does my husband and his lamb chops on the barbeque are to die for.
That being said, yesterday was raining, a lot, so I was free to try something new. We are all glad that I did because these were lovely. Not that it will change anything when the sun comes out again, but I don’t mind, there are times for barbeques and times for casseroles.
Spiced Lamb Cutlets
2 tablespoons tomato sauce
2 tablespoons honey
2 tablespoons soy sauce
2 tablespoons barbeque sauce
1 teaspoon wholegrain mustard
2 teaspoons Worcestershire sauce
6-8 lamb cutlets
Preheat oven to 180°C.
Combine all ingredients, except cutlets, in a bowl.
Arrange cutlets in a shallow ovenproof dish.
Cover with sauce mix and cook for approximately 1 hour, turning after 30 minutes.
(mine marinated in the sauce for half the day before cooking)