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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.
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