Devilled lamb cutlets | Women's Weekly Food
These delicious devilled lamb chops are cooked in chutney and soy sauce. A quick and fruity recipe that's delicious served with mash and a classic two veg.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 1 tablespoon olive oil
- 2 teaspoons caster (superfine) sugar
- 1 1/2 teaspoon mustard powder
- 1/4 cup (80g) fruit chutney
- 1 1/2 teaspoon curry powder
- 8 french-trimmed lamb cutlets (400g)
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