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)
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.