glazed lamb cutlets with tropical relish


1 tbs chopped fresh lemongrass
1 tsp fish sauce
1/4 cup light soy sauce
1 tsp sweet chilli sauce
1 tsb sugar
1 clove garlic crushed
1 tsb grated fresh ginger
8 lamb cutlets
tropical relish:

1/4 cup raspberry vinegar
1 1/2 tbs red wine vinegar
1/2 cup dry white wine
1/4 cup chopped dried pineapple
2 tbs chopped dried mango
1/2 small apple, chopped
1/2 orange, chopped
1/4 red pepper, thinly sliced
1 1/2 tbs honey
2 black peppercorns
1 bay lead
1 tbs chopped fresh coriander


combine lemongrass, sauce, sugar, garlic, and ginger in bowl. add cutlets, cover, refrigerate 3 hours or overnight.

drain cutlets from marinade, reserve marinade. place cutlest on wire rack in baking dish, bake, uncovered, in moderately hot oven about 25 minutes or until tender, brushing occasionally with reserved marinade. serve with tropical relish and jasmine rice or mash potatoes.

tropical relish:

combine vinegards and wine in pan, simmer, uncovered, 3 minutes. add fruit, pepper, honey, peppercorns and bay leaf. simmer, uncovered, about 10 minutes or until mixture thickens. discard bay lear, stir in coriander;cool.

  • tropical relish can be made 3 days ahead
  • storage: covered, in refrigerator.
  • freeze: not suitable
  • microwave: relish suitable

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