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Recipes
Lamb
Lamb Cutlets with Mint Sauce
Ingredients
- 120g lean lamb steak
- ¾ cup cold tea
- ¼ cup artificial sweetener
- ¾ quarters cup chopped fresh mint
- ½ cup vinegar
Combine tea and sweetener, warm to dissolve. Stir in mint and vinegar, remove from heat and let stand for 15 minutes. Meanwhile barbecue 2 lean lamb cutlets and serve with the sauce. This sauce will keep for up to 2 weeks in the fridge.
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