We had menu planned Lamb Steaks with Cheesy Mustard Topping but the kids weren't too fussed about that and by cooking time neither was I. So I opted for another new flavour that I hadn't tested on the family as yet.... and it turned out to be a winner!!
Lamb Steaks with Sweet Chilli Glaze
Points per serve: 6
1/2 cup sweet chilli sauce
2 tablespoons brown sugar
1 teaspoon grated lemon rind
2 tablespoons lemon juice
1 teaspoon crushed garlic
1 teaspoon crushed ginger
1 teaspoon sweet paprika
1 tablespoon tomato sauce
1 tablespoon soy sauce
8 lean lamb steaks (800g)
Combine chilli sauce, brown sugar, lemon rind and juice, garlic, ginger, paprika, tomato sauce and soy sauce in a large bowl mixing well. Add lamb, toss to coat completely in the marinade. Cover and refrigerate for at least 30 minutes.
Preheat a non-stick frying pan over high heat, spray lightly with oil. Remove lamb from marinade and reserve marinade. Cook the lamb for 3 - 4 minutes each side or until cooked to your liking. Remove from pan to a plate, loosely cover with foil and allow to rest for several minutes.
In a small saucepan bring reserved marinade to the boil, simmer for 1 minute or until thickened slightly.
Serve lamb steaks topped with chilli marinade and Crunchy Hasselback Potatoes.