Make with lamb chops or cutlets.
Lamb chops or cutlets
1⁄4 pint (150 ml) of water
2 tbsp tomato ketchup
1 tbsp wine or cider vinegar
1 tbsp Worcestershire sauce
Tabasco sauce
2 tsp soft brown sugar
1 tsp salt
1 tsp chilli powder
Method
1. Mix 1⁄4 pint (150 ml) of cold water with the tomato ketchup,
vinegar, Worcestershire sauce, sugar, salt and chilli powder,
whisking everything together with a fork until well blended.
2. Add a few drops of Tabasco sauce – or a good shake,
depending on how hot you want it – and pour the marinade
into a large dish.
3. Put the chops or cutlets in the marinade, turning them over to
coat them as much as you can, then cover and leave in the fridge
for 2–3 hours.
4. Preheat the grill, put the lamb on the rack and brush with more
marinade then cook for 5–10 minutes on each side, according
to the size and thickness of the meat. (Baste the meat with
marinade again when you turn the lamb over.)
5. Serve with rice, couscous or noodles and salad, or with mashed
potatoes and green vegetables.
Tip
Jacket potatoes, baked sweet potatoes, pasta bakes and
noodles are all easy meals to cook for just one or two people
without making leftovers.
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