Lamb Cutlets with Rosemary

Ingredients

• 4 large loin lamb chops
• 2 x 15ml sp (2 tbsp) Colman's Dijon Mustard
• 1 x 15ml sp (1 tbsp) chopped fresh rosemary or 1 x 5ml sp (1 tsp) dried rosemary
• 1 x 5ml sp (1 tsp) soft brown sugar

Preparation

1. Place lamb chops under medium hot grill for 15-20 minutes on one side.
2. Meanwhile, mix together the remaining ingredients to a paste.
3. Turn the chops over and spread the mustard mixture over the uncooked side of each chop.
4. Grill for 5-10 minutes until tender. Serve with buttered new potatoes, garden peas and carrots.