Recipe Ingredient
- 650g lamb cutlets
- A dash of coarse ground black pepper
- 50g fennel, cubed
- 50g red capsicum, cubed
- Marinade
- 5 tbsp barbecue sauce
- 1 tbsp sugar
- 2 tbsp ginger juice
- ¾ tsp thick soy sauce
- 1 tbsp brandy (optional)
- 2 tbsp olive oil
- 1 tsp cornflour
Instructions
- Trim off any excess fat from the lamb cutlets. Chop into 3-4 cm lengths.
- Season meat with marinade for several hours or preferably overnight in the refrigerator.
- Arrange meat pieces on a lightly oiled wire rack and grill in preheated oven at 180°C. Grill for 10-15 minutes or until meat is cooked through.
- With the remaining marinade, pour onto a nonstick saucepan. Add fennel and capsicum and stir-fry for 1-2 minutes. Dish out and serve with the lamb cutlets. Add a sprinkling of coarse ground black pepper.
