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Honey Soy Lamb Cutlets

Honey Soy Lamb Cutlets

Prepare: 10 mins

Cook: 15 mins

Serves: 4



  1. Arrange cutlets in a shallow dish. Combine sherry and Honey Soy marinade then pour over cutlets, basting well to coat. Allow to marinate for at least 20 minutes or overnight.
  2. Heat oil in large saucepan. Sauté garlic and ginger, stirring for 2 minutes or until aroma develops. Stir in spring onions.
  3. Reduce heat. Blend in water and ultra cube. Stir until cube has dissolved and liquid is boiling. Remove from heat. Mix in cous cous. Stand, covered, for 5 minutes.
  4. Drain and reserve excess marinade from cutlets. Reserve. Cook on hot BBQ or chargrill pan for 2 to 3 minutes on each side. Add extra water to remaining marinade. Heat in small saucepan until boiling.
  5. Use a fork to gently separate cous cous grains. Serve cutlets on steamed bok choy with piping hot cous cous. Pour over heated marinade. Garnish with sesame seeds.