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    ABOVE & BEYOND CATERING Co. 

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    - Cooking & Blogging -
    1. CUSTOMER LOUNGE
    2. Lamb Cutlets with Mojo Rojo Sauce
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    Tim Alden
    Jan 14

    Lamb Cutlets with Mojo Rojo Sauce




















    Ingredients

    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

    Salt

    10ml/2tsp ground cumin

    3 garlic cloves, peeled and finely chopped

    15ml/1tbsp alden's Mojo Rojo sauce


    Directions

    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.

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