Sugar Crusted Lamb Cutlets with a Red Wine Jus

I just love lamb cutlets and the caramelised fatty bits from grilling these bad boys are just to die for! Meat on the bone is always tastier and, with the richness from the jus, these cutlets leave you wanting more and more.

Ingredients

4 lamb cutlets

2 tablespoons soft brown sugar

1 tablespoon English mustard powder

For the Jus

1 full glass of red wine

1 sprig of rosemary

1 garlic clove, peeled

A splash of soy sauce

A splash of balsamic vinegar

1 tablespoon honey

Method

• Pat the cutlets dry with kitchen paper (this helps the other ingredients to stick) and set aside.

• Sprinkle the soft brown sugar and mustard powder on a plate or board and roll the chops in the mixture, pushing down and getting a good even coating all the way around.

• Place the coated cutlets under a preheated grill on a high heat and grill them for 5–7 minutes on either side.

• In the meantime pour the glass of wine into a small pan and add the rosemary and garlic; place it on a high heat and reduce the wine by half. Add the soy sauce, balsamic vinegar and honey, and stir through. Reduce another bit until it coats the back of a spoon. Remove the rosemary and garlic before pouring over the cutlets.

• Serve with some steamed baby potatoes and a simple side salad.