4 lean lamb cutlets
2 x 5ml spoon English mustard
2 x 5ml spoon Worcestershire sauce
Pinch of cayenne pepper
1 x 5ml spoon lemon juice
2 x 15ml spoon tomato ketchup
Tongs, measuring spoons, small bowl, mixing spoon, pastry brush.
1. Pre-heat the grill.
2. Place the lean lamb cutlets under the grill and cook for 6-8 minutes per side.
3. Mix the mustard, Worcestershire sauce, cayenne pepper, lemon juice and tomato ketchup in a small bowl.
4. Brush each side of the cutlets with the devilled mixture a couple of times during the last 2-3 minutes of cooking time.
• Serve with grilled peppers, a potato and spring onion salad.
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