Sticky Honey Macadamia Lamb Cutlets
Fire up the barbecue for these delicious cutlets that are a perfect balance of sweet and savoury flavours. Tender lamb cutlets are basted with a honey glaze and finished with a sprinkling of nutty macadamia in a dish that’s the perfect way to elevate your next barbecue into something special.
How long will it take?
15 minutes
What’s the serving size?
Serves 4
What do I need?
- 8 lamb cutlets
- 100 g roasted and salted macadamias, finely chopped
For the Glaze
- 2 cloves garlic, minced
- ½ cup honey
- 2 tbsp lemon juice
- 2 tbsp water
- 1 tbsp soy sauce
- 2 tsp brown sugar
- 2 tbsp vegetable oil
How do I make it?
- Add all glaze ingredients to a food processor and blitz until smooth. Transfer to a bowl.
- Heat barbecue to medium-high heat. Place cutlets on barbecue and cook for 2 minutes, then turn and baste generously with the glaze. Cook for a further 2 minutes, then turn and baste again. Continue cooking and basting until the cutlets are cooked to your liking (see below for internal temperatures).
- Transfer cutlets to a serving platter, sprinkle with chopped macadamias and serve.
How do you like your lamb?
Use a meat thermometer to measure the internal temperature of the lamb.
Rare = 60C
Medium rare = 60-65C
Medium = 65-70C
Medium well = 70C
Well done = 75C
