Share this recipe
Sent in by Phillip Cunningham
- 3 tablespoons lime juice
- 1 small red chilli, de-seeded and finely diced
- 1 teaspoon caster sugar
- ½ teaspoon salt
- 2 tablespoons olive oil
- 12 trim lamb cutlets
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.Lip Smacking Lime and Chilli Lamb Cutlets BBQ Recipe,
Rate this recipe
Harissa Tofu on Sweet Potato BBQ Recipe
Celebrity chef, author & nutritionist, Janella Purcell, cooks a healthy & tasty Harissa Tofu on Sweet Potato over Heat Beads® BBQ Briquettes on highly rated TV show Good Chef Bad Chef.
Terry’s Grilled Chicken BBQ Recipe
Terry McEvoy of Spithouse is a great friend and supporter of the Heat Beads® brand. Today he shares with us a simple Grilled Chicken spit roast recipe.
The Direct Cooking Method
Learn what the direct cooking method involves.
My firelighters are burning, but not igniting my Heat Beads® BBQ Briquettes.
This could be caused by one of the following problems.