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Redcurrant Glazed Lamb Cutlets8 lamb cutlets about 2,5 cm thick
2 tbsp olive oil
2 tbsp red wine
1/2 garlic clove, chopped
4 tbsp redcurrant jelly
grated rind of 1 orange
2 tbsp chopped fresh mint black pepper

Place the lamb cutlets in a shalloe dish.
To make a marinade, mix together the olive oil, red wine and garlic in a bowl, then season to taste with a plenty of black pepper.
Pour the marinade over the meat and leave it to marinate for 1 hour.
Put the redcurrant jelly and orange rind in a small pan and stir over alow heat until the jelly melts.
Remove from the heat and stir in the mint.
Lift the lamb cutlets from the marinade and arrange on a grill rack.
Grill or barbecue for 10-15 minutes, turning ocassionaly and brushing frequently with the redcurrant glaze.

Category: Meat