8 lean lamb cutlets or 4 lamb loin chops
60ml/4tbsp olive or vegetable oil
Grated zest and juice of 2 oranges
Juice of 1 lime
10ml/2tsp ground cumin
3 garlic cloves, peeled and finely chopped
15ml/1tbsp alden's Mojo Rojo sauce
1. To prepare the marinade; in a large shallow non-metallic dish mix all the ingredients together. Place the cutlets or chops in the marinade mixture and coat well on both sides. Cover and refrigerate for 2 hours, or if time allows overnight.
2. Remove the cutlets or chops from the marinade (reserve the marinade) and cook on a prepared barbecue or under a preheated moderate grill for 6-8 minutes on each side. Meanwhile, heat the marinade in a small pan until piping hot and pour over the chops before serving.
3. Serve the lamb with the quinoa and sugar snap pea salad.