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Sweet chilli lamb cutlets with cous cous salad

Sweet Chilli Sauce

Sweet Chilli Sauce with Mango

Ingredients required for this recipe:

10 - 12 baby lamb cutlets, trimmed


1 cup Trident Sweet Chilli Sauce
1 lemon zested and juiced
2 stems fresh coriander, finely chopped
1 tsp fresh ginger, grated

cous cous salad

1/2 cups cous cous
2 cups OXO chicken stock (made up as liquid)
1 lemon zested and juiced
1 tblsp Olive oil
2 tblsp Trident Sweet Chilli Sauce with Mango
1/2 red capsicum, finely diced
1/4 cup coriander leaves picked
1 ripe tomato, seeded and finely diced
1 sml lebanese cucumber 
Finely diced lemon wedges to serve



Marinade: In a large non-metallic bowl combine the Trident Sweet Chilli sauce, lemon zest and juice, coriander and ginger, mix well to combine.
Add the Lamb cutlets to the bowl and allow the lamb to marinate for as long as possible.
Salad: In a large bowl combine the cous cous, hot OXO liquid stock, lemon juice and zest with the oil, stir and cover until the liquid is absorbed.
Remove cutlets from the marinade and bbq or cook on a pre-heated griddle plate for 2-3 minutes each side, basting frequently.
Toss the capsicum, coriander leaves, tomato and cucumber with prepared cous cous.
Serve the Sweet Chilli Lamb cutlets on a bed of cous cous with a wedge of lemon. Serves 4