Barbecued Lamb Cutlets

Ingredients

2 tbsps olive oil
1 brown onion, finely diced
1 clove garlic, crushed
2 small red chillies, finely chopped
1¼ cups passata (tomato pasta sauce)
½ cup CSR Golden Syrup
60ml (¼ cup) white wine vinegar
1 tbsp Worcestershire sauce
salt and pepper, to taste
12 lamb cutlets

Method

1. Heat oil in medium sized saucepan. Add onion, garlic and chillies and cook for 4 mins or until onion is soft.
2. Add passata, golden syrup, vinegar and Worcestershire sauce. Bring to the boil over medium-high heat. Reduce heat to low and simmer, stirring occasionally for 15 mins, or until the sauce thickens. Season with salt and pepper. Allow to cool for 10 mins.
3. Separate half the sauce into a serving bowl. Brush the remaining barbecue sauce over lamb cutlets.
4. Preheat a barbecue flat plate or char-grill to medium-high heat. Cook the lamb for 2-3 mins each side for medium, or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 2 mins to rest. Serve lamb cutlets with barbecue sauce, lemon wedges and mint.

Note: To make this recipe using chicken tenderloins just thread tenderloins onto wooden skewers and brush with barbecue sauce. Preheat barbecue and cook for 3 mins each side or until golden brown.