- 8 lamb cutlets, trimmed
- 2 t tamarind paste
- ¾ cup thick soy sauce
- 2 T mint, chopped
- ½ cup coriander, chopped
Place the cutlets in a deep dish. Soften the tamarind in a little hot water and add the soy sauce, mint and coriander. Mix well and pour over the lamb.
Leave to marinate for 15 minutes. Heat a grill pan or braai grid until very hot. Sear the chops on one side, turn over and cook for 3 minutes or until done to your liking. Pour over the remaining sauce and heat through.
Cook’s tip: Serve with a lentil salad dressed with lemon, flat-leaf parsley and olive oil, or with fresh peas puréed with yoghurt and mint.
Per serving: 902.7kJ, 27.29g protein, 8.73g fat, 5g carbs
These meltingly tender lamb chops smothered in a sticky, tangy marinade are a real treat cooked over hot coals.