• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal

Recipe Ingredient

  • 650g lamb cutlets
  • A dash of coarse ground black pepper
  • 50g fennel, cubed
  • 50g red capsicum, cubed
  • Marinade
  • 5 tbsp barbecue sauce
  • 1 tbsp sugar
  • 2 tbsp ginger juice
  • ¾ tsp thick soy sauce
  • 1 tbsp brandy (optional)
  • 2 tbsp olive oil
  • 1 tsp cornflour


  1. Trim off any excess fat from the lamb cutlets. Chop into 3-4 cm lengths.
  2. Season meat with marinade for several hours or preferably overnight in the refrigerator.
  3. Arrange meat pieces on a lightly oiled wire rack and grill in preheated oven at 180°C. Grill for 10-15 minutes or until meat is cooked through.
  4. With the remaining marinade, pour onto a nonstick saucepan. Add fennel and capsicum and stir-fry for 1-2 minutes. Dish out and serve with the lamb cutlets. Add a sprinkling of coarse ground black pepper.

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