This recipe is for a pair of cutlets or chops, they are easier to manage on the barbecue when doubled up, delicious and succulent, perfect for some outdoor entertaining. You can eat these with your fingers or serve with a crisp green salad if being more formal.
2 racks of Scotch Lamb PGI, cutlets or loin chops, cut 2 chops thick 3 tbsp Tamari soy sauce 3 tbsp ginger syrup from a jar of preserved ginger plus 2 balls of ginger, very finely chopped or grated Leaves from 2 sprigs rosemary, very finely chopped Half stalk lemongrass, very finely chopped 1 clove garlic, crushed (optional)
1. Trim some of the fat from the chops if thick, but do leave a thin layer 2. Mix all the marinade ingredients together in a bowl then add the double chops (and any single ones if an there is an uneven number of chops on the racks) and turn well to coat them in the juices now and again. Or, put them with the marinade into a self seal freezer bag and squeeze out most of the air. Chill for half an hour or so while the barbecue comes to temperature. 3. Drain the marinade from the chops into a bowl, to brush over the chops as they cook. 4. Chargrill the chops to your liking but turn them often to prevent blackening , and brush with the reserved marinade. A dark golden brown would be ideal, tinged darker here and there.
