Cutlet Dip for New Zealand Lamb

Preparation time: 5 minutes
Cooking time: 10 minutes
Serves: 2

Ingredients:

• 4 New Zealand Lamb Cutlets, trimmed

For the Glaze:

• 1 tablespoon (15ml) Tomato Ketchup
• 2 tablespoons (30ml) Worchestershire Sauce
• 1/2 teaspoon (205ml) French Mustard
• 2 tsp (10ml) Lemon Juice
• 6 tablespoons (90ml) Mayonnaise
• Whole Radish, Carrot, Cucumber and Celery Sticks to accompany the Cutlets
• Tortilla Chips, optional

Method:
Preheat the grill, arrange the cutlets on the grill pan. Blend together the tomato ketchup with the jam, Worchestershire sauce, mustard and lemon juice. Brush the glaze over the cutlets and grill for 5-10 minutes until golden brown. Turn cutlets again and turn into a small bowl. Arrange the cutlets around the bowl with whole radish, carrot, celery, cucumber sticks and tortilla chips, so that all the ingredients can be dipped into the sauce.

Hints and Tips:
Kids will love this way of eating cutlets but make sure there are plenty of paper napkins on hand. When the weather is fine try cooking these cutlets on the barbecue.