Quince Glazed Lamb Cutlets
Ingredients:
- 12 lamb cutlets
- 2 tsp light (Japanese) soy sauce
- 1/2 a 100g tub South Cape Quince or Fig Paste
- 1 tbsp wholegrain mustard
- 1/2 tsp chopped fresh rosemary leaves
Method:
Combine South Cape Quince or Fig Paste, soy sauce, mustard and rosemary in a small saucepan. Stir over gentle heat until melted and smooth. Cook for 1 minute to reduce a little. Sear cutlets quickly on both sides on a rack under a very hot grill or on the BBQ. Brush with glaze and cook to desired taste.
Makes 12.
