Preparation time: 10 minutes
Cooking time: 12-16 minutes
8 lean lamb cutlets or 4 lamb loin chops
For the Creole Garlic Marinade (Mojo Criollo):
60ml/4tbsp olive or vegetable oil
Grated zest and juice of 2 oranges
Juice of 1 lime
10ml/2tsp ground cumin
3 garlic cloves, peeled and finely chopped
15ml/1tbsp hot pepper sauce
1. To prepare the marinade; in a large shallow non-metallic dish mix all the ingredients together. Place the cutlets or chops in the marinade mixture and coat well on both sides. Cover and refrigerate for 2 hours, or if time allows overnight.
2. Remove the cutlets or chops from the marinade (reserve the marinade) and cook on a prepared barbecue or under a preheated moderate grill for 6-8 minutes on each side. Meanwhile, heat the marinade in a small pan until piping hot and pour over the chops before serving.
3. Serve the lamb with the quinoa and sugar snap pea salad.
For that extra special Latin effect why not add 30ml/2tbsp Tequilla to the marinade?