Savory, Spicy Lamb Cutlets

• 2 large garlic cloves, crushed
• 1 tablespoon dijon grainy mustard
• 1 teaspoon grated lemon rind
• 2 tablespoons lemon juice, freshly squeezed
• 2 teaspoons curry powder
• 1 teaspoon sambal oelek or 1 teaspoon red chili paste
• 14 cup eucalyptus honey
• 8 large lamb cutlets, with bone-in

1. In a mixing bowl, combine garlic, mustard, lemon rind and lemon juice, curry powder, sambal oelek and honey; stir well to combine.
2. You may also use liquid honey if eucalyptus is not available.
3. Set a small amount of marinade aside in a small bowl to be used later for drizzling.
4. Rub marinade mixture into lamb cutlets and place in a dish.
5. Cover with plastic wrap and place in refrigerator for 4 to 6 hours to marinate.
6. Preheat barbecue to medium-high heat.
7. Cook lamb cutlets on grill for about 4 minutes on each side.
8. DO NOT OVERCOOK, should be slightly pink inside.
9. You may also fry the lamb cutlets in a large frying pan with 2 tablespoons of olive oil.
10. Fry for about 3 minutes on each side and nicely browned.
11. Cook to your desired preference.
12. Serve with your choice of vegetables and drizzle with the reserved marinade.

garlic, grainy mustard, lemon rind, lemon juice, curry powder, sambal oelek, honey, lamb cutlets

Taken from www.food.com/recipe/savory-spicy-lamb-cutlets-150067 (may not work)