Lamb Cutlets with Soy and Honey Eggplant
Serves: 4 person(s)
Preparation Time: 10 mins
Cooking Time: 10 mins
A delicious way to serve lamb on the barbecue, from Peter Howard's book, Barbecued!
4 eggplant (aubergine), about 90 grams each
2 Tbsp dark soy sauce
1 Tbsp honey
1/2 tsp freshly ground black pepper
12 trimmed lamb cutlets, each about 2 cm thick, totalling 600 grams lean lamb
1 tsp salt
Top and tail the eggplant and slice in half lengthwise. Score the flesh by making diagonal cuts to form diamond shapes, being careful not to cut through the skin. Mix the soy sauce, honey and pepper.
Please note: serving suggestions are not included in the nutritional information.
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