Murali's Grilled Lamb Cutlets

I have been eating mostly fish and vegetables since October last year.  That's 6 months of self imposed pescitarianism if you like - with only very rare very small tastings of meat may be twice or thrice in the last 6 months.

Today I had a desperate yearning to have lamb - a la' Murali. While I was holidaying in India he has perfected the art of cooking grilled lamb and today he made this for me for dinner!

Ingredients:

12 lamb cutlets

3 table spoons dark soy sauce
3 tablespoons oyster sauce
21/2 tablespoons Worcestershire sauce
21/2 tablespoons crushed red chilli

Method:

Mix all sauces well. Wash lamb pieces and pat dry. Massage sauces into the lamb.  Place in a glass dish. Cover with Clingwrap.

Leave in the fridge overnight.

Cook on a hot grill plate the next day.  5 minutes on one side and 3 minutes on the other - just turn the one time.  This gives a medium rare juicy lamb chop.

Serve with salad and baked potato.  Today I just had it with a salad.

Cut up some red and green capsicum, red onion, tomatoes and a couple of pieces of pickled slippery jack mushrooms.  Dressed with olive oil, balsamic vinegar, salt and chilli flakes and a few leaves of basil.