The Courier-Mail


- By Nick Stapleton, Gordita, Fortitude Valley

This recipe is incredibly simple and is all about using the best ingredient­s.

4 lamb cutlets 4 tsp baharat spice mix 4 tbsp honey 7cm sprig rosemary, leaves only finely chopped


1. Combine honey and rosemary in a bowl and set aside.

2. Sprinkle baharat over both sides of lamb cutlets.

3. Turn barbecue grill on to high and cook cutlets for 3 minutes one side, 2 minutes the other side. Let rest for in a warm place for 4 minutes.

4. Place cutlets on a plate and drizzle with honey mixture and season with sea salt. Serve.

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