Sweet Mustard Glaze with Lamb Cutlets & Chargrilled Vegetables
Sweet mustard glaze
- 100ml olive oil
- 50ml apple syrup
- 50ml white wine vinegar
- 2 tablespoons Colman’s English Mustard
Lamb cutlets with chargrilled vegetables
- 8 x lamb cutlets
- 16 x snow peas
- 1 x red capsicum sliced
- 1 x yellow capsicum sliced
- ½ eggplant sliced
- 2 x courgettes sliced
- 200g feta
- Salt & pepper
- Fresh herbs
- Lemon oil
Spray a BBQ plate with olive oil, BBQ vegetables till cooked.
Season with salt & pepper, place on a white platter and scatter dukkah and fresh herbs on top.
Cook lamb cutlets on the BBQ until pink in the centre, season with salt.
Place chargrilled vegetables on platter, drizzle with sweet mustard glaze.