Ingredients
4
drops Tabasco sauce
2 tsp chilli powder
2 tsp salt
1½ tbsp soft brown sugar
1½ tbsp Worcestershire sauce
2 tbsp tomato ketchup
1½ tbsp wine vinegar
4 tbsp water
8 lamb cutlets, trimmed |
Mix
the Tabasco, chilli powder, salt and brown sugar together in
a large dish. Gradually stir in the Worcestershire sauce, tomato
ketchup, vinegar and water. Add the cutlets and turn to coat
thoroughly. Leave to marinate for 4 hours.
Transfer
the cutlets to a grill rack and brush with the marinade. Cook
under a pre-heated hot grill for 5 to 10 minutes each side,
depending on the thickness of the cutlets, basting frequently
with the marinade.
Serve
immediately. If the weather's right these are delicious cooked
on the barbecue. This recipe alwo works well with pork, especially
spare rib chops which are nice and cheap (Note: Spare rib
chops are not the same cut as spare ribs).
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