12 French lamb cutlets
1 bottle Ebisu Premium Sauce
1 teaspoon ginger finely chopped
1 teaspoon garlic finely chopped
Splash of Rice Brand oil
Mix all together and use on the cutlets.
½ cup finely chopped mint
3 mangoes dice finely
½ red onion chopped finely
½ lime squeezed
Salt and fresh cracked pepper
Blend all together and set aside (a minimum of an hour before serving.)
Marinate the cutlets for a minimum of one hour prior to cooking in the marinade mix. (ideal is 6 hours)
Cook the cutlets either on a BBQ, in a fry pan or a hot griddle till medium rare. (3 to 4 minutes either side) Rest on a warm plate.
Serve on a large platter with the salsa in a bowl in the centre and the cutlets surrounding.
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