These Lamb Cutlets marinated in our Honey Sriracha Rub, cooked over open coals, served with Honey Roasted carrots & Homemade Basil pesto!
These are a sure fire way to get some wicked flavour into your lamb & change the game for a nice family lunch, Dinner or anytime!
Honey Sriracha Lamb Cutlets with Honey glazed Carrots & Homemade Basil Pesto
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Servings
4
Prep Time
2 hours
Cook Time
30 minutes
Author:
Dan Marsalek
Ingredients
1kg x (12 pieces) Lamb Cutlets
-
100g x Lane's BBQ Honey Sriracha Rub
50ml x Olive oil
1kg x Dutch Carrots - Peeled
100g x Honey
-
50g x Lane's BBQ Honey Sriracha Rub
-
Pinch of Lane's BBQ Smoked finishing salt
1 x Bunch of Basil
50g x Pine Nuts - Toasted
50g x Parmesan - Grated
40ml x Lemon juice
100ml x Olive oil
Salt & Pepper to taste
For the Lamb
For the Honey Glazed Carrots
For the Basil Pesto
Directions
For the Lamb
Make a Paste with the honey siracha & olive oil, mix all over the lamb cutlets & let marinade for 2 hours or overnight.
Fire up your Webber kettle to 200°c, cook your lamb cutties to your desired temperature, then allow to rest for 10 minutes before digging in!
For the Honey Glazed Carrots
Lay out your carrots into foil & drizzle with honey, sprinkle with the honey siracha & smoked salt, wrap them up in the foil & put them on the Webber Kettle for 40 minutes or until tender.
For the Basil Pesto
Add all the ingredients into a blender & blitz together until smooth.
