Phillip Cunningham

Ingredients:

• 3 tbsp lime juice
• 1 small red chilli, de-seeded and finely diced
• 1 tsp caster sugar
• ½ tsp salt
• 2 tbsp olive oil
• 12 trim lamb cutlets

Method:

Whisk together the lime juice, chilli, sugar, salt and olive oil. Brush this mixture liberally onto the lamb cutlets and marinate for 30 minutes.

Place the lamb onto a hot barbecue and cook for 4-5 minutes, rotating once or twice.

Turn over and cook for a further 3-4 minutes. Use the remaining marinade for basting during cooking.

Serve with a tossed salad.

Makes 12