Cranberry and soy glazed Welsh Lamb cutlets



Method

  1. Preheat oven to Gas 4-5, 180ºC, 350ºF.
  2. Mix together all the ingredients in a large jug (except, of course, the cutlets and satsumas).
  3. Place the cutlets on a foil lined baking tray and pour over the glaze (reserve a little for the satsumas) and coat the cutlets generously.
  4. Cut the tops off the satsumas and roughly hollow out some of the flesh. Pour in a little of the glaze and replace the lids and bake at the same time as the cutlets.
  5. Place in preheated oven for 30-35 minutes until the coating is sticky and golden.
  6. To serve, pile onto a dish with the ‘dipping’ satsumas – bon appétit and Happy New Year!

Recipe Information

Serves 4
Calories 207 kcals
Cooking Time

Ingredients

  • 8 lean Welsh Lamb cutlets
  • 30ml (2tbsp) sweet chilli sauce
  • 60ml (4tbsp) soy sauce
  • 30ml (2tbsp) cranberry sauce
  • 2 satsumas, juice and rind
  • 2 extra satsumas for decoration

Nutrition Information

  • Calories 207 kcal
  • Energy 865
  • Fat 9g
  • Saturates 6.1g
  • Salt 0.9g
  • Iron 2.1g
  • 5-a-day 0