Baked Sticky Lamb Cutlets with Red Cabbage Slaw

I am delighted to be back supporting the European campaign to promote lamb. Lamb can be quick and easy to prepare, is convenient, versatile and suitable for everyday meals, whether you’re a traditionalist or are looking for an ethnic twist. You’ll love its natural flavour. A wide variety of cuts makes lamb suitable for a range of dishes and cooking methods, from quick mid-week meals to special dinners at weekends or holidays. Local lamb is grass-fed and raised outdoors, and sheep farming supports the local economy and communities across Europe.

Visit trylamb.ie or follow the campaign on Facebook and Instagram for all things European lamb.

Ingredients
1kg of lamb cutlets
2 tbsp honey
4 tbsp soy sauce
2 garlic cloves crushed
1-2 tbsp sweet chilli sauce
2 tbsp brown sugar
2 tbsp rice wine vinegar
salt to taste
For the red cabbage
1⁄2 red cabbage grated
2 red onions, grated
3 tablespoons honey
3 tablespoons white wine vinegar
zest and juice of 1⁄2 lemon
a good pinch of salt
6 tablespoons low fat mayonnaise

Method

The red cabbage. This can be made very easily if you have a food processor with a slicing attachment. If you do, just
fire the cabbage and onions through the food processor. If you don’t have the luxury of a slicer, then use the coarse
side on a box/cheese grater and some elbow grease.
In a large bowl, mix the honey, white wine vinegar, lemon zest and juice, salt and mayonnaise.
Toss in the onion and cabbage and give it a really good mix using your hands. You can serve this immediately or it
will keep, covered with cling film, for 3–4 days in your fridge.
Pre-heat the oven to 180C and line a large baking tray with parchment paper.
Combine all the marinade ingredients and mix well. Taste for seasoning and adjust. You want the marinade to be
sweet and spicy and acidic.
Place the cutlets on the prepared baking sheet and spoon over half of the marinade. Place the baking sheet in the
oven and allow cutlets to bake for 25-30 minutes then brush with the leftover marinade every 15 minutes. Cook for a
further 30 minutes, then increase the temperature to 220oC/430oF and allow the ribs to caramelise. This will happen
quickly, in about 5 mins.
Remove from the oven when the cutlets are sticky and caramelised and serve with the red cabbage slaw.

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